Pappardelle iii (assembly)

1. ** recipes for pappardelle i pasta, and pappardelle ii duck should have been completed before this recipe is started.
2. to assemble: have the warm duck sauce standing by. cut the dough into 3 pieces.
3. Roll out 1 piece of dough on a lightly floured board to a thickness of 1/16 inch.
4. 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.
5. Repeat with remaining 2 pieces of dough.
6. place pappardelle on tray lined with floured cloth and let dry briefly, uncovered, in refrigerator.
7. meanwhile, bring 5 quarts water to a boil and add 1 tablespoon of salt.
8. add pasta gradually, stirring with wooden spoon.
9. Boil vigorously, uncovered, until just tender, 2 to 4 minutes.
10. Drain well.
11. immediately return the pasta to the empty pot with half of the sauce and ¼ cup parmesan, tossing gently over medium heat.
12. serve immediately on heated plates, topping with remaining sauce.
13. Additional parmesan and a pepper mill should be made available at the table.