*  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) **
                        -----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
 


                   - - - - - - - - - - - - - - - - - -