Pappardelle with hare sauce

Ingredients to make pappardelle for 4 people:

Pappardelle alla lepre
  • 400 grs 00 flour
  • 4 eggs
  • 800 grammi di farina
  • salt


Put flour on a pastry board and make a well in the middle. Add a pinch of salt, break eggs in the well of the flour and whisk slowly to absorb all the flour. While whisking, go wider and wider with the fork, bringing in some flour from the outer perimeter. After kneading, let rest dough for a few minutes on the pastry board, then roll out with a rolling pin and flat to a smooth pasta sheet. Leave pasta sheet dry for a few minutes, then roll and cut into 1.5 cm strips to obtain your pappardelle. Open and spread pappardelle on a dry surface and let dry. Drop in a pot of salted boiling water and cook al dente.

Ingredients to make hare sauce for 4 people:

  • 500 grs hare
  • 50 grs Tuscan ham
  • 1 onion
  • 1 celery stick
  • 2 carrots
  • parsley
  • 150 grs tomato sauce
  • Meat broth
  • Salt and pepper
  • Olive oil


Soak hare in water and vinegar for 3-4 hours. Rinse and cut into medium-sized pieces. Brown finely chopped ham, onion, celery, carrots and parsley in a high edge frying pan. Add hare, salt and pepper to your taste and let brown over a high flame for 15 minutes. Add tomato sauce, turn down the flame and completely cover meat with broth. Once broth has evaporated, meat should be cooked (if you can easily separate meat from bones with a fork it is ready), otherwise add more broth and cook for a longer time.

Remove hare pieces from the pan, bone and finely cut with a knife on a chopping board. Drop cut meat in its sauce and cook for other 5 minutes. Season your pappardelle with hare sauce and serve.