INGREDIENTS

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)
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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