Pappardelle with Boneless Duck in Sguazet Pt 1 (Pasta)

For Pasta: ========== Place 3 cups of flour on your work surface. Make a well in the center of the flour. Beat the eggs together with the salt and pour into the flour well. Stirring the eggs with your fingertips, gradually incorporate the flour. When about half of the flour has been incorporated, drizzle 1 teaspoon of olive oil over the egg-flour mixture and stir it in. Use a little of the remaining 1/2 cup of flour to rub any sticky bits from your fingers. Continue to add the unincorporated flour alternately with warm water, until you have worked in all of the flour and just enough water to form a mass that is supple but not sticky. Knead the mixture until very smooth and silky (about 10 minutes) adding flour if it becomes sticky, or a little warm water if it becomes too firm. Cover and let rest for 30 minutes. Go on to the next recipe and prepare the Duck in sauce. Source: New Yorks 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip