Pappardelle with Braised Rabbit and Rosemary

Ingredients

• 60 ml olive oil (¼ cup)
• 1 rabbit, jointed (see note)
• For dusting: seasoned plain flour
• 4 Spanish onions, cut into wedges
• 4 garlic cloves, thinly sliced
• 2 tbsp rosemary, coarsely chopped
• 150 ml dry white wine
• 400 ml chicken stock
• 1 quantity whole egg pasta dough
• To serve: aged balsamic vinegar
• To serve: finely grated parmesan