Pappardelle Iii (Assembly)
Submitted by myvassarboys
Final assembly step for handmade pappardelle with rich duck ragù. Hand-cut egg pasta ribbons tossed with warm duck sauce and parmesan, served on heated plates with more cheese at the table.
YIELD
6 servingsPREP
30 minCOOK
20 minREADY
1 hrsThird and final step of a three-part New York restaurant-style pappardelle. Parts one and two handled the egg pasta dough and the slow-cooked duck sauce. This one brings them together.
The rolling technique is the classic Italian one. Roll the dough out thin, spin it up around a rolling pin, slice down the length, and cut those folded ribbons into roughly 1 x 5 inch pappardelle. Let the cut pasta rest uncovered in the fridge just long enough to dry the exterior slightly, which keeps it from clumping when it hits the boil.
Cook the pasta fast, drain, and return it to the pot with half the duck sauce and grated parmesan, tossing over medium heat so the sauce clings. Plate immediately with the rest of the sauce over the top. Extra cheese and a pepper mill go at the table, always.
Chef Tips
- Heat the serving plates in a low oven or under hot water before plating. Cold plates chill the pasta in 30 seconds flat and kill the sauce.
- Don’t overcook the pappardelle. Fresh pasta is done in 2 to 4 minutes; past that it gets gummy.
- Save a cup of starchy pasta water before draining. If the sauce looks tight, a splash of this water loosens it while keeping the silk.
- Finish the pasta in the pot with the sauce, not by ladling sauce over a plate. This is what makes trattoria pasta taste different from home pasta.
Variations
- Substitute tagliatelle or fettuccine if you’re short on time and want to skip the hand-cut step.
- Use a wild mushroom ragu for a vegetarian version of the same assembly technique.
- Add a spoonful of cream to the sauce toss for a richer, Northern Italian finish.
Ingredients
Directions
** 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 ¼ 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.
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