Pappardelle iii (assembly)

Yield: 6 Servings

1 x Pappardelle I (Pasta) ** 1 x Pappardelle II (Duck) ** MMMMM--------------------------GARNISH-------------------------------
1 tb Salt 1/4 c Cheese

Parmesan freshly -grated (or more) ** Recipes for Pappardelle I Pasta and Pappardelle II Duck should have been completed before this recipe is started. To Assemble: Have the warm duck sauce standing by. Cut the dough into 3 pieces. Roll out 1 piece of dough on a lightly floured board to a thickness of 1/16 inch. Starting from end nearest you roll dough around and around a rolling pin until it's all rolled up. Cut dough down length of rolling pin then cut into pappardelle strips about 1 x 5 inches. Repeat with remaining 2 pieces of dough. Place pappardelle on tray lined with floured cloth and let dry briefly uncovered in refrigerator. Meanwhile bring 5 quarts water to a boil and add 1 tablespoon of salt. Add pasta gradually stirring with wooden spoon. Boil vigorously uncovered until just tender 2 to 4 minutes. Drain well. Immediately return the pasta to the empty pot with half of the sauce and 1/4 cup Parmesan tossing gently over medium heat. Serve immediately on heated plates topping with remaining sauce. Additional Parmesan and a pepper mill should be made available at the table. Source: New York's Master Chefs Bon Appetit Magazine : Written by Richard Sax Photographs by Nancy McFarland : The Knapp Press Los Angeles 1985 Chef: Lidia Bastianich Felidia Restaurant New York