Title: Pappardelle Iii (Assembly)
Categories: Poultry
Yield: 6 Servings

		Pappardelle I (Pasta)
		Pappardelle II (Duck)
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

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