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** Recipes for Pappardelle I Pasta, and Pappardelle II Duck should have been completed before this recipe is started.
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To Assemble: Have the warm duck sauce standing by.
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Cut the dough into 3 pieces.
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Roll out 1 piece of dough on a lightly floured board to a thickness of 1/16 inch.
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Starting from end nearest you, roll dough around and around a rolling pin until it's all rolled up.
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Cut dough down length of rolling pin, then cut into pappardelle strips about 1 x 5 inches.
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Repeat with remaining 2 pieces of dough.
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Place pappardelle on tray lined with floured cloth and let dry briefly, uncovered, in refrigerator.
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Meanwhile, bring 5 quarts water to a boil and add 1 tablespoon of salt.
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Add pasta gradually, stirring with wooden spoon.
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Boil vigorously, uncovered, until just tender, 2 to 4 minutes.
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Drain well.
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Immediately return the pasta to the empty pot with half of the sauce and 1/4 cup Parmesan, tossing gently over medium heat.
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Serve immediately on heated plates, topping with remaining sauce.
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Additional Parmesan and a pepper mill should be made available at the table.
