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Pappardelle Iii (Assembly)

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Submitted by myvassarboys

YIELD

6 servings

PREP

30 min

COOK

20 min

READY

1 hrs

Ingredients

Garnish
1 15
TABLESPOON ML SALT
¼ 59
CUP ML CHEESE
parmesan, freshly grated (or more)

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 8g (0.3 oz)
Amount per Serving
Calories 18 78% from fat
 % Daily Value *
Total Fat 2g 2%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 1192mg 50%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 2g
Vitamin A 1% Vitamin C 0%
Calcium 3% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
 

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