Instructions:

Making the Pasta:

Mound the all-purpose and semolina flours on a large work surface, creating a well in the center.

Crack the eggs into the well, add the olive oil, and gently incorporate the flour with a fork, mixing until the dough begins to form.

Knead the dough by hand until it's stiff and elastic (around 10-15 minutes). Wrap it in plastic wrap and let it rest for 30 minutes.

Rolling and Cutting the Pasta:

Roll the dough through a pasta machine, gradually reducing the thickness setting until you reach your desired thickness (usually around setting #4).

Once you have your sheet of dough, use a tagliatelle cutter to slice the pasta into thin strips.

Toss the cut pasta with a little semolina flour to prevent sticking and refrigerate until needed.

Making the Ragu:

If using rabbit, cut the meat off the bones, chop into chunks, and pulse in a food processor until coarsely ground.

Heat the olive oil in a heavy pan, then add the rabbit and cook until browned. Add the pancetta and cook until lightly crispy.

Add the onions, celery, carrot, and garlic, cooking until softened. Stir in tomato paste, white wine, and chicken stock.

Bring the mixture to a boil, then reduce heat to a simmer. Add rosemary, oregano, salt, and pepper, and cover the pot. Simmer for 2 hours, adding more stock as needed.

Cooking the Pasta:

Bring a large pot of salted water to a boil and cook the pasta for 2-3 minutes (fresh pasta cooks quickly).

Drain the pasta and toss with a couple of ladles of the ragu. Serve with a sprinkle of grated Parmesan or Pecorino cheese.

Variations & Substitutions:

Vegetarian Version: Swap the rabbit ragu for a rich mushroom sauce, using a mix of wild mushrooms for depth of flavor.

Dietary Needs: For a gluten-free version, use a gluten-free flour blend or rice flour for the pasta. You can also substitute eggs with egg replacers for a vegan version (though the texture will be different).