a thin layer with 500 gr. of flour, 4 eggs and a pinch of salt; then cut
the pasta with a small wheel in quite large stripes in order to form the
famous "pappardelle". Cut a hare in quite big pieces after having
cleaned it in water and vinegar. Put the pieces in a pan with butter,
home-made ham, onion, celery, carrot and parsley which have to be finely
chopped. Fry lightly and then cook the hare adding some meat broth and
When the hare is cooked, keep some of this meat and chopped it with a
semicircular chopping knife. Then put again the meat in the sauce and
dress the "pappardelle", previously cooked in salted water.
Add many Parmesan cheese.
Text Tebaldo Lorini
Picture by Kee-Ho Casati
Translated by Gianna Toni