• 4 whole eggs
• 1 egg yolk
• 2 cups of standard flour
• 3 pinches of salt
• 320g minced hare (shoulders and back legs)
• 4 pinches of salt & pepper
• 6 fresh sliced sage leaves or ½ tsp dried sage
• 1/4 tsp smoked paprika
• 2 Tbsp cooking oil
• 500g tomato passata
• 2 Tbsp extra virgin olive oil
• 100g salted butter
• ½ cup of fresh sage leaves
• 3 garlic cloves, sliced
• 2 pinches black pepper
1. Place all the ingredients together in a food processor and mix until a sticky pasta dough ball is formed.
2. Flour the surface and knead the dough for 1 minute.
3. Wrap the dough ball in cling film and pop it into the fridge for 30 minutes.
4. Then, using a rolling pin, roll out the dough to approx. 2mm thick and cut into lengths of roughly 30cm long by 1cm wide.
5. Set aside to rest.
1. In a bowl, mix the first four mince ingredients together.
2. On a medium to high heat, add the cooking oil to a pan and stir in the hare mince mixture until cooked through (approx. 2 minutes).
3. Add the passata along with the extra virgin olive oil, simmering for 20 minutes on a low heat, stirring occasionally.
1. On a medium to high heat, add all the ingredients to a pan.
2. Fry until garlic and sage are light golden brown in colour and crispy, taking care not to burn them.
3. Remove from heat and set aside.
Now to bring all the flavours together
1. Take a large stock pot, fill the pot half full of water, add ½ tsp of salt and bring to a boil. Place your fresh pasta into the boiling water, lower the heat to a simmer and cook for 2 minutes. Strain off the water.
2. Plate up by adding a generous portion of fresh pasta, a large scoop of the hare mince and top with a sprinkle of crispy sage and garlic.
3. Finish off with grated parmesan and season to taste. Just beautiful!