Hare pappardelle

Stephen Goodenough

As a child, Tina Duncan recalls wild hares being brought home from her brothers' hunting trips and in these Italian-inspired recipes, she uses the whole animal to create both a rich pasta sauce and delicious broth. Wild hare can be ordered from speciality butchers and has a gamey flavour. The meat in the recipe below is first cooked in a stock — see Hare Broth with Chive Gnocchi

Hare pappardelle

2 Tbsp	Olive oil
1	Onion
1	Carrot
1 stalk	Celery
2 cloves	Garlic cloves
1 can	Canned tomatoes
250 ml	Red wine
¼ tsp	Ground cloves
½ quill	Cinnamon sticks
1 tsp	Salt
½ tsp	Ground black pepper
2 cups	Wild hare (Main)
4 Tbsp	Parmesan cheese
1	Pappardelle pasta

Pappardelle

300 g	Tipo 00 flour
100 g	Semolina flour
4	Eggs

Directions

For the hare pappardelle

1. Heat the oil in a saucepan. Add finely diced onion, carrot, celery and garlic and sweat down until vegetables are tender.
2. Add tomatoes (peeled and crushed), red wine, finely chopped cloves, cinnamon stick, salt and pepper.
3. Lower the heat to a gentle simmer and gently cook for 30 minutes. Add shredded hare meat and continue to cook for a further 10 minutes.
4. Remove cinnamon stick and check seasoning. Cook the pappardelle in a large amount of boiling salted water.
5. Drain and combine with the sauce, serving immediately with the grated parmesan.

For the pappardelle

1. Place flours in a pile on a clean surface and make a well in the centre. Drop eggs into the well and combine with a fork until smooth.
2. Slowly incorporate the flours into the egg until well combined and you have a large lump of pasta dough.
3. Using your hands, knead the dough thoroughly using a little extra flour if necessary.
4. Keep kneading until dough is smooth and springs back when pressed with your finger. Wrap in cling film and place in the refrigerator to rest for 30 minutes.
5. Set the pasta machine on the widest setting.
6. To make the dough easy to handle, cut the dough in half and thread dough through the widest setting on the pasta machine. Fold in half, and roll through again.
7. Then work your way down the settings, lightly flouring the surface of the pasta until you get the thickness you require. Repeat with the remaining pasta.
8. Fold the pasta over on itself into equal lengths and cut into 2cm-wide ribbons.

Pasta can be cooked immediately, dried on a pasta rack or frozen for future use.