Pappardelle Iii (Assembly)

• 1 tablespoon salt
• 1/4 cup cheese parmesan, freshly grated (or more)

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

salt, cheese parmesan

Taken from recipeland.com/recipe/v/pappardelle-iii-assembly-47659 (may not work)