Pappardelle With Boneless Duck In Sguazet Pt 3 (assembly)

If I did not believe in the infallibility of this book, I would rather be without it. If I am to judge the book, it is no judge of me. If I am to sift it, and lay this aside and only accept that, according to my own judgment, then I have no guidance whatever, unless I have conceit enough to trust my own heart. The new theory denies infallibility to the words of God, but practically imputes it to the judgments of men. At least, this is all the infallibility which they can get at. I protest that I will rather risk my soul with a guide inspired from heaven, than with the differing leaders who arise from the earth at the call of “modern thought.”

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		F, Masterchefs, New york, Poultry	6	Servings

INGREDIENTS

		Pappardelle I, Pasta **
		Pappardelle II, Duck **
1	T	Salt
1/4	c	Cheese, Parmesan freshly
		grated or more

INSTRUCTIONS

* 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

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 18 Calories From Fat: 10 Total Fat: 1.2g Cholesterol: 3.7mg Sodium: 1226.4mg Potassium: 5.4mg Carbohydrates: <1g Fiber: 0g Sugar: <1g Protein: 1.6g