Pappardelle with Ceps

Preparation info
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By Alastair Little and Richard Whittington

Published 1993

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Pappardelle come from Tuscany and are broad hand-cut noodles traditionally served con lepre, with a rich and gamy hare sauce. I make them using my Rich Pasta Dough and like them better with fresh ceps (porcini) or with leftover coq au vin, the chicken shredded but with the usual garnish of bacon and button onions and mushrooms. You can also use a meat sauce from a daube of beef.

If ceps are no