Knead 500 gr. flour, 4 eggs and a pinch of salt into soft dough and roll out into a sheet. Using a cutter-wheel cut out sheet into rather wide strips, shaping them into so-called “pappardelle”. After thoroughly rinsing it out in water and vinegar, cut hare into big enough pieces, lay them in a pan with butter and a finely chopped mixture (battuto) of prosciutto, onions, celery, carrot and a sprinkle of parsley. Let brown and bring hare to a boil, adding, from time to time, meat-broth and tomato-sauce. When cooked, finely mince some hare pieces with mezzaluna mincing knife, mix it into sauce and garnish with it previously boiled pappardelle;