Well it didn’t take me long to remediate that disappointing rabbit and truffle tagliatelle in Parma, and it also got me dusting off the pasta machine. Homemade pasta takes only a little extra effort and the hand-cut strands take on a rustic appeal.
Supermarkets carry ground rabbit but it’s available only as burgers. We eat more rabbit and chicken than beef so I usually have a couple of these in the freezer. The patties also make a ragu that much simpler to put together.
FOR THE PASTA:
200 grams of all-purpose flour (tipo “00” in Italy)
2 large eggs, beaten
1/2 teaspoon of salt
Mound flour and salt on a work surface and make a well in the center. Add the eggs and mix to form a dough. Knead until smooth, adding a tablespoon of water if it’s too dry. Cover with a clean kitchen towel and let rest for 30 minutes. Roll dough out into a thin rectangle and cut into narrow strips. Don’t be shy about sprinkling with flour; it’ll keep them from sticking.
FOR THE RAGU:
6 ounces ground rabbit
1/4 cup sweet butter
1/4 cup brunoise-style carrots
a few slices of black truffle
Gently cook the carrots in butter until fragrant. Add the rabbit and cook until done; season with salt and pepper. Stir in truffle slices, set aside and keep warm. Meanwhile, bring a pot of water to a boil and lightly salt it. Cook the pasta for about 3 minutes, drain quickly and stir into rabbit sauce. Serves 2.