Mix all the ingredients thoroughly with a wooden spoon, knead with your hands, the dough should be smooth and elastic after about 10 minutes. Let it rest for 15 minutes, use as required.
In a hot frying pan, put a dash of olive oil and add the seasoned loins of hare, browning on all sides. Add the smoked bacon, again colour lightly, add the sherry after 2 to 3 minutes, remove and keep warm. "Then add the stock and cream, bring to the boil, then add the tagliatelle and grated Doddington’s cheese, simmer for 2 to 3 minutes, then add the “Cavolo Nero” cabbage and black trumpet mushrooms, check consistency (the sauce should just coat the back of the spoon), and season. With a large fork, curl up the tagliatelle into a ball and place in the bottom of a pasta bowl. Spoon the sauce over and around the pasta. Warm and slice the hare loins, each into