In a large pot of boiling salted water, cook the pappardelle pasta until al dente. Transfer the pappardelle to bowls and serve right away, with grated Parmigiano
Hirsheimer and Hamilton suggested serving this friscasse over mashed potatoes as well as pappardelle, but I remembered a visit a while back to The Greenbrier and they served an omelet filled with a fresh morel fricassee
