Method

• 1.
  Start by making a batch of pasta dough, then place in the fridge to rest.
• 2.
  Place our in a bowl and season. Add rabbit, toss to coat and shake off excess.
• 3.
  Heat 1 tbs oil in a large, heavy-based saucepan over medium heat.
• 4.
  In batches, cook rabbit for 3 minutes each side or until golden.
• 5.
  Remove rabbit from pan and repeat with remaining pieces.
• 6.
  Add butter and swirl pan until melted. Add eschalot, celery, leek, garlic and parsley stalks.
• 7.
  Cook, stirring, for 10 minutes or until vegetables are softened and light golden. Return the rabbit pieces to the pan, then add half the lemon zest.
• 8.
  Tie the bay leaves, rosemary and thyme together with a piece of kitchen string and add to pan. Increase heat to high and add wine. Bring to the boil, scraping the bottom of the pan with a spoon, and cook for 1-2 minutes until reduced by half.
• 9.
  Add the stock, season, then bring to the boil. Cover surface with a circle of baking paper, reduce heat to low and gently simmer for 1 1/2 hours or until sauce has reduced and meat falls away from the bone.
• 10.
  Remove rabbit from sauce and set aside to cool. Discard herb bundle and squeeze garlic esh from one of the bulb halves into the sauce and stir well, discarding skin.
• 11.
  Discard remaining garlic bulb. Return pan to low heat, and cook, stirring occasionally, for 10 minutes or until sauce is reduced.
• 12.
  Once rabbit is cool enough to handle, shred meat from bones, discarding bones. Return rabbit to pan. Stir well and cook for a further 10 minutes or until thickened, adding a splash of water if needed.
• 13.
  Meanwhile, to prepare pasta dough, cut dough into four equal pieces, then enclose 3 portions in plastic wrap and set aside. Start on the thickest setting of your pasta machine.
• 14.
  Flatten dough with your hands and run it through the machine 2-3 times, folding it in half each time until elastic. Keep rolling the pasta sheet through each setting, dusting with a little our as you go and reducing the thickness each time, until 2mm thick.
• 15.
  Place pasta on a our-dusted tray and cover with a clean tea towel while you roll the remaining pieces. Working with one sheet at a time, dust with a little our, then loosely roll up, leaving a little unrolled at the end.
• 16.
  Cut into rough, 5mm-wide strips, unravelling each strip as you go. Dust well with our. Wrap strips into loose bundles until ready to cook.