*  Exported from  MasterCook  *
                         PAPPARDELLE III (ASSEMBLY)
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Poultry
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       x            Pappardelle I (Pasta) **
    1       x            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
      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
      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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