Title: Duck-Egg Pappardelle
Categories: Pasta Side Chef Accompany
Yield: 8 Servings

150	g	(1 cup) unbleached bread
		Flour
1		Duck egg (or 2 small hen
		Eggs)
60	g	Butter
		Finely grated rind and juice
		1 lemon

Place flour in a mound on work surface. Make a well in the centre and add egg. Break up yolk(s) and, using a long metal spatula, work flour into egg to form a stiff paste. Knead into a ball. Divide into 3 or 4 portions and, using a pasta machine, roll each into thin lasagne sheets. (Alternatively, knead dough by hand until very smooth and pliable, divide in half and roll into thin sheets with a rolling pin.) Cut into 2cm wide strips and cook in a large saucepan of boiling water with a few drops of oil for 3-4 minutes, or until al dente. Meanwhile, heat butter in a small saucepan until frothy. Stir in lemon rind and juice and 1 teaspoon coarsely ground black pepper. Pour over drained pasta, turning gently to coat. Bon Appetit - Exec.Chef Magnus Johansson

Source: Australian Gourmet Traveller July '94

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