“Tipo 00’s pappardelle is addictive – can you share the secret recipe?”
Helen Marshall, Albert Park, Vic
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Ingredients
Pasta dough
Method
Main
1.Preheat oven to 140C. Heat a large flameproof casserole over medium-high heat. Season rabbit and dust with flour, shaking off excess. Add oil to pan, and brown rabbit in batches (3-4 minutes). Set aside. Reduce heat to medium, add onion to pan and sauté until translucent (4-5 minutes). Add wine, garlic, bay leaf and half the marjoram, increase heat to high and reduce wine by half (2-3 minutes). Add stock, bring to a simmer, season to taste and return rabbit to pan. Cover and braise in oven until meat is almost falling off the bone (1½-1¾ hours). Remove lid and stand to cool slightly (30 minutes).
2.Meanwhile, for pasta dough, mix ingredients in an electric mixer fitted with a dough hook on low speed until dough comes together (4-5 minutes). Turn out onto a bench, knead into a ball (dough will be quite dry), then divide in 2, wrap in plastic wrap and refrigerate for 1 hour to rest.
3.Flatten a piece of dough at a time and roll through a pasta machine, starting at widest setting, rolling and folding until smooth, then continue, reducing settings notch by notch, until pasta is 2mm thick. Dust with flour, cut into 2cm-wide, 25cm-long strips and hang to dry for 1 hour.
4.Pass rabbit sauce through a fine sieve into a frying pan and reduce over high heat to 300ml (15-20 minutes). Shred meat and add to sauce.
5.Cook pasta in a large saucepan of boiling well-salted water until al dente (2-3 minutes). Drain, add to sauce with parmesan, hazelnuts, butter and remaining marjoram, and toss over medium heat until sauce coats pasta. Serve drizzled with hazelnut oil and scattered with parmesan.
Note You may need to order a rabbit from your butcher; ask them to joint it into 8 pieces. Durum wheat semolina is available from Italian delis, or online from Bellata Gold.
Notes
