Homemade Pappardelle with a Rabbit and Mushroom Ragu`

I will write this quickly because I am still fighting this cold Mortal Kombat Style.  If my nose doesn't stop running, I'm going to have to hadouken this cold like Ryu in Street Fighter.  

As a side note, I used to be so bad at those video games.  I used to just press all of the buttons as fast as I could and say "PEW PEW PEW!!!" (even though there were no guns in the games) until my character did something cool.  Then I'd play it off as if I were some sort of video game master.  This, of course, was in ancient times of video games, where controllers only had two buttons and up, down, left, right. Video game controllers scare me now.

Anyways... 

I am convinced that I do not need a pasta machine anymore.  Rolling out homemade pasta is easy and a fantastic workout for my arms.  And I somehow feel like an Italian nonna, standing at 4'11", armed with a wooden spoon in case any children got out of hand, lovingly rolling out precious sheets of pasta.  Making homemade pasta is unbelievably simple and absolutely satisfying.  In this case, the pappardelle is thick, fresh and delicious and tossed with a ragu` made of an entire rabbit (which I used the leftover bones and all of the gizzards to make a fantastic rabbit stock), mirepoix, mushrooms, and vegetable stock.  The end result is flavorful broth that ever-so-slightly clings to the thick pappardelle noodles and moist, plump rabbit meat rich with flavor. 

If you cannot find rabbit (we found ours in the frozen food section), you can easily substitute a small chicken.

Oh, and if you do not subscribe La Cucina Italiana, the magazine where I found this recipe, you are missing out.  It is a fantastic magazine and I am so glad I subscribed. I have every recipe in every edition doggy-eared.  I gots a lots of cooking to do.

Pappardelle al Ragu` di Coniglio e Funghi Porcini (adapted from La Cucina Italiana)

2 hours, 30 minutes cooking time

6 servings

2 garlic cloves
2 tablespoons extra virgin olive oil
1 celery stalk, finely chopped
1 medium carrot, finely chopped
1/ cup finely chopped onion
Salt
Freshly ground black pepper
1 (3-pound) rabbit, cut into 10 pieces
3 1/2 ounces fresh porcini, shiitake, or Cremini mushrooms
2 1/2 cups low-sodium vegetable broth
1 1/4 cups finely chopped flat-leaf parsley

1 1/2 pounds fresh pappardelle egg pasta (click for recipe)

Freshly grated Parmigiano-Reggiano cheese

Peel and finely chop 1 garlic clove.  Heat oil in a large Dutch oven or other wide heavy pot over medium-high heat.  Add celery, carrot, onion, chopped garlic, and generous pinch salt and pepper.  Reduce heat to medium and cook, stirring occasionally, until vegetables are softened, about 5 minutes.  Add rabbit pieces and broth.  Tuck pieces into broth to mostly cover and bring to a gentle simmer.  Reduce heat to low, cover and cook, turning pieces occasionally, until meat is tender, about 1 hour.

Meanwhile, wipe mushrooms with paper towels to remove any dirt or grit.  Keeping stems attached, trim any discoloration from stems.  Cut mushrooms into 1/4 inch dice.

Gently smash and peel remaining garlic clove.  In a medium skillet, heat garlic and 1 tablespoon butter over medium heat.  When butter is melted and bubbling, add mushrooms;  cook, stirring frequently, for 3 minutes.  Stir in parsley and pinch salt.  Remove from heat.

Remove rabbit from heat.  Transfer rabbit pieces to a plate, reserving sauce in pan.  When cool enough to handle, pull meat from bones,  taking care to remove and discard any small shards of bone. Chop meat into small pieces and return to sauce.  Add mushroom mixture to sauce, bring to a gentle simmer and cook for 30 minute;  remove from heat and adjust seasoning.

Bring a large pot of salted water to a boil.  Just before adding pasta to water, gently reheat sauce;  add remaining 2 tablespoons butter to sauce and stir to combine.  Add pasta to water and cook until just tender, about 2 1/2 minutes (fresh pasta cooks much faster than dried).  Drain pasta and transfer to a large serving bowl;  add ragu` and toss well to combine.  Serve immediately, sprinkled with cheese.

Comments

[Tracey]

Wow, way to go Teanna! I am impressed.....homemade pasta without a pasta roller. I really do need to get over my fear and try homemade pasta. I've never had rabbit but this dish looks delicious!

[Eliana]

You continue to impress me. This dish looks so sophisticated. Yet after reading the recipe it's so simple to make.

[Muneeba]

Can I just say ... fantastico?!!! Rabbit is so great .. wish it were more readily available, because I'd definitely be cooking with it. This dish appeals to me on all levels!

[deborah]

Spork fan here http://tinyurl.com/spork-more and I like your site and thought you'd want to see what I have about the spork, and more.

[Maria]

Homemade pasta is the BEST! We love making it. What a tasty dish!

[Joie de vivre]

That looks crazy good. I've only made pasta by hand once and it was too thick to be enjoyable, more like soggy bread. I'm willing to try it again though. I picked up a copy of La Cuisine Italiana at the airport last month and really enjoyed it. I've been thinking about subscribing, thanks for the recommendation.

[pinkstripes]

Homemade pasta is the best. Your's looks amazing.

[Cathy]

OMG, a wooden spoon! My grandmother (who probably didn't quite hit 4'11") used to threaten us with a wooden spoon ALL the time. God, I miss her. :-) I am in love with this pasta dish. You've inspired me to try making my own - I've never done it before. I'll probably have to use chicken, but this sounds completely delicious!

[The Duo Dishes]

How do you eat so well? Seriously. The recession is no matter to a foodie! Yum yum to the ragu. Those noodles are so great. Big and flat and perfect for a sauce.

[Tangled Noodle]

This is so fantastic! I love rabbit but have had it only on a few occasions. This is such a great recipe that I will make the effort to find it. But for now, I will leave the homemade pasta-making to more accomplished cooks like you!

[Margaret]

I'm with you on the pasta - just posted about some - and was just saying I was going to try Michael's pappardelle. Great Minds, great minds.....

This, by the way, looks absolutely delicious.

[Soccer Jerseys]

That looks crazy good. I've only made pasta by hand once and it was too thick to be enjoyable, more like soggy bread.

[Nike Air Max]

Homemade pasta is the BEST! We love making it. What a tasty dish!

[shampoo for hair loss]

Great delivery. Outstanding arguments. Keep up the amazing effort.