-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 0 cm. 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 13 cm. 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 litre 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 quarter 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.