AT A GLANCE
"Tipo 00's pappardelle is addictive - can you share the secret
Helen Marshall, Albert Park, Vic
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|01||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).|
|02||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.|
|03||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.|
|04||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.|
|05||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.