Pappardelle Iii (Assembly)
Yield
6 servingsPrep
30 minCook
20 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Garnish | |||
| 1 | tablespoon |
salt
|
|
| ¼ | cup |
cheese
parmesan, freshly grated (or more) |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Garnish | |||
| 15 | ml |
salt
|
|
| 59 | 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.
