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Easy
As it is dry and not very tasty, the meat of the hare needs in this recipe the help of a very substantial meat sauce to yield an elegant pasta dish. Here are the ingredients to serve five people. A dough made with three eggs should do, in my opinion. The rolled-out dough should be cut in the shape of pappardelle about one finger in width using a pastry wheel with a scalloped edge. Or you may use between 500 and 600 grams (between about 1 and 1-⅓ pounds) of strisce, which you can buy at the