Broad hand-made noodles from Tuscany, traditionally paired with hare, but not by me. I find hares altogether too endearing.
Make the Rich Pasta Dough and roll out as directed. With a crinkle cutter (ravioli cutter), cut noodles approximately 15 cm long and 2 cm wide. Individually dust them with semola and lay on the tray. The amount of dough given will be enough for ten people, but it keeps well if you leave it to dry overnight (cake racks are very good for drying small quantities).
I serve pappardelle with a classic Tuscan rabbit and sage sauce.
© 1996 Alastair Little. All rights reserved.