Title: Pappardelle with Boneless Duck in Sguazet Pt 3 (Assembly)
Categories: Poultry, Masterchefs, New york, F
Yield: 6 Servings

Pappardelle I (Pasta) **
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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip