| 1 | ** recipes for pappardelle i pasta, and pappardelle ii duck should have been completed before this recipe is started. |
| 2 | to assemble: ============ |
| 3 | have the warm duck sauce standing by. |
| 4 | cut the dough into 3 pieces. |
| 5 | Roll out 1 piece of dough on a lightly floured board to a thickness of 1/16 inch. |
| 6 | Starting from end nearest you, roll dough around and around a rolling pin until it"s all rolled up. |
| 7 | Cut dough down length of rolling pin, then cut into pappardelle strips about 1 x 5 inches. |
| 8 | Repeat with remaining 2 pieces of dough. |
| 9 | place pappardelle on tray lined with floured cloth and let dry briefly, uncovered, in refrigerator. |
| 10 | meanwhile, bring 5 quarts water to a boil and add 1 tablespoon of salt. |
| 11 | add pasta gradually, stirring with wooden spoon. |
| 12 | Boil vigorously, uncovered, until just tender, 2 to 4 minutes. |
| 13 | Drain well. |
| 14 | immediately return the pasta to the empty pot with half of the sauce and ?cup parmesan, tossing gently over medium heat. |
| 15 | serve immediately on heated plates, topping with remaining sauce. |
| 16 | Additional parmesan and a pepper mill should be made available at the table. |
