Home - By Category - Recipe - Pasta Page 5 | Game Page 1 | Afghani Page 1

Pappardelle Iii (Assembly)

A Searchable Archive of Meal-Master Recipes

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: PAPPARDELLE III (ASSEMBLY)
 Categories: Pasta, Game, Afghani
      Yield: 6 Servings
 
      1 x  Pappardelle I (Pasta) **
      1 x  Pappardelle II (Duck) **

MMMMM--------------------------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
 
MMMMM

Display Recipe for Import.