Pappardelle with rabbit ragout

Ingredients for 4 servings:

• 200 g flour (type 405)
• 50 g semolina (durum wheat semolina)
• 4 egg yolks
• 1 egg(s)
• 1 tsp olive oil
• 1 leg(s) of rabbit (approx. 400 g)
• 1 carrot(s)
• 1 slice(s) celery
• 1 shallot(s)
• 1 garlic clove(s)
• ½ bottle of red wine
• ¼ liter game stock
• 5 juniper berries
• 1 sprig(s) rosemary
• 1 sprig(s) of thyme
• 2 cloves
• 1 bay leaf
• salt and pepper
• 100 ml cream
• e.g. olive oil for frying
• Flour for the work surface

Instructions

Working time approx. 1 hour 20 minutes; Rest period approx. 1 day; Total time approx. 1 day 1 hour 20 minutes

Pappardelle alla Lepre

Marinate the hare leg for a day in a marinade of red wine, juniper berries, cloves, rosemary, and thyme. Knead the flour, semolina, egg yolks, egg, and 1 teaspoon of olive oil with a little salt for 15 minutes until elastic. Then let it rest for about 45 minutes. Using a pasta machine or rolling pin, roll out the dough into thin, long strips and cut into pappardelle pieces about 3 cm wide and about 40 to 60 cm long. Be careful that the pasta doesn’t stick together; spread it generously on a floured surface and let it dry slightly. This process shouldn’t take too long. In the meantime, and while you wait after kneading the dough, prepare the sauce. Peel and finely dice the carrot, celery slice, shallot, and garlic clove, and gently fry them in hot olive oil. Deglaze with the red wine and the other ingredients from the marinade and pour in the game stock. Pat the meat dry and sear on all sides in hot olive oil. Season with salt and pepper and add to the gently simmering marinade along with the bay leaf. Cook for about 2 hours. Remove the meat from the sauce and pour the sauce through a fine sieve into another pot. Let the meat rest for a while, then cool and remove from the bone in small pieces. Return the meat to the sauce. Pour in the cream and season to taste. Meanwhile, cook the pasta in boiling salted water for a few minutes until al dente. Drain and, while still slightly wet, quickly toss it into the sauce. Only use enough pasta to make a nice starter.