Serves: 4 people Difficulty ': Easy Preparation time: 1 hour 15 minutes INGREDIENTS 300g Pappardelle. white flour 3 eggs, chives, sage, thyme, parsley FOR THE SAUCE '700gr. of rabbit meat 2 onions 2 carrots 1 stalk of celery 150ml. dry white wine 1 liter. of meat broth 2 tablespoons extra virgin olive oil salt pepper PROCEDURE -------------------------- Begin to prepare the dough for the pasta.
Wipe with a clean cloth herbs, then chop them quickly with the knife, put the flour to form a fountain in the middle make yourself eggs and a spoonful of chopped aromatic. Start by mixing with a fork first, then with your hands, working long to get a firm but elastic dough. Once the pasta has reached the right consistency, wrap in a sheet of plastic wrap and let rest in refrigerator for at least 30 minutes.
While the dough rests, prepare the sauce ': the first bone in the rabbit meat, then pass it to the grinder or mixer. Peel the onions, peel and clean the carrots and celery, then chop finely chopped vegetables to prepare that you will make in a saucepan with two tablespoons of extra virgin olive oil.
Add the ground meat and brown it without letting it brown slightly, then blend with the wine and let evaporate the alcohol and cover with hot broth. Add a pinch of salt, put the lid on and cook over medium heat for about 40 minutes at the end you get a ragu '"white" rather limited. While the sauce is cooking, pull the dough with a rolling pin or with the appropriate machine, proceeds from the thin sheets, let them dry but not dry, then cut into strips don the gear wheel for the classic form of pappardelle.
Boil pasta in salted water, drain underdone and add to the ragu 'was ready, turning it over to them and season well. 
Wipe with a clean cloth herbs, then chop them quickly with the knife, put the flour to form a fountain in the middle make yourself eggs and a spoonful of chopped aromatic. Start by mixing with a fork first, then with your hands, working long to get a firm but elastic dough. Once the pasta has reached the right consistency, wrap in a sheet of plastic wrap and let rest in refrigerator for at least 30 minutes.
While the dough rests, prepare the sauce ': the first bone in the rabbit meat, then pass it to the grinder or mixer. Peel the onions, peel and clean the carrots and celery, then chop finely chopped vegetables to prepare that you will make in a saucepan with two tablespoons of extra virgin olive oil.
Add the ground meat and brown it without letting it brown slightly, then blend with the wine and let evaporate the alcohol and cover with hot broth. Add a pinch of salt, put the lid on and cook over medium heat for about 40 minutes at the end you get a ragu '"white" rather limited. While the sauce is cooking, pull the dough with a rolling pin or with the appropriate machine, proceeds from the thin sheets, let them dry but not dry, then cut into strips don the gear wheel for the classic form of pappardelle.
Boil pasta in salted water, drain underdone and add to the ragu 'was ready, turning it over to them and season well.
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