Preparation time: 1 hour Prepare the pasta with the flour, the eggs and the olive oil (not usually used in the normal pappardella recipe). Work it in your fingers and roll it out. Leave to dry out and then cut into long, inch wide, strips.
Use only the forequarters of the hare for the sauce. The hindquarters, considered a delicacy, can be roasted or cooked in "dolce e forte" (a strong sweet sauce). Collect all the blood of the animal because it will be used instead of tomatoes (as before 1492). Cut up into small pieces and add to the pan where the onion is browning in the oil. Over a slow flame, let the juices run out of the meat and add the parsley and other vegetables with the chopped liver, heart and lungs. Allow the flavours to blend and then douse with the red wine and blood and reduce. Remove the pieces of hare from the pan and bone. Return the boned meat to the sauce, leaving it to cook for a few more minutes. Boil the pappardelle in salt water until cooked but firm to the bite; serve very hot with plenty of sauce and top with grated Parmesan cheese.