• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Pappardelle with Boneless Duck in Sguazet Pt 3 (Assembly)

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • Pappardelle I (Pasta) **
  • Pappardelle II (Duck) **


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

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

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?