Wide Ribbon Noodles with Hare Sauce from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann T
Pappardelle are strips of pasta cut with a pastry cutter from a whole sheet of pasta. The strips should be 10–20 cm/4–8 in long by 2–3 cm/¾–¼ in wide. Use the recipe for making tagliatelle...
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Cooking tools:
- Pastry cutter
Ingredients
- 600 g/1¼ lb fresh pappardelle
- red wine, to cover the pieces
- 1 hare, portioned
- 1 clove garlic, finely chopped
- 1 stalk celery, finely chopped
- flour for dusting
- 50 g/2 oz bacon, diced
- bouquet garni including rosemary
- 1 onion, finely chopped
- extra-virgin olive oil
- salt
- freshly ground black pepper
- freshly grated Parmesan cheese
- 1 bouquet garni
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