Recipe - Pappardelle With Boneless Duck In Sguazet Pt 3 (Assembly)

Pappardelle I (Pasta) **
Pappardelle II (Duck) **

GARNISH
1 tablespoon Salt
One fourth cup 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 One fourth 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgcny.zip