Pasta with bechamel sauce

A very tasty, delicate-tasting and satisfying dish! Bechamel is a sauce of European cuisine. It is wheat flour fried in butter and diluted with milk to the state of sauce. As a rule, this sauce is served with pasta, so that the dish is not dry, with a delicate gravy.

Snezhana

Recipe author

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Composition / ingredients

Servings:

Pasta

400

Milk

300

Butter

Wheat flour

Salt

to taste

Nutmeg

Ground black pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 7 g

Fats 15 % 8 g

Carbohydrates 73 % 40 g

266 kcal

GI: 5 / 88 / 8

Step-by-step cooking

Cooking time: 40 min

Step 1:
Prepare the ingredients according to the list. Pasta for such a dish can be used any, preferably from durum wheat. It is better to use fat milk for making the sauce, always fresh, so that it does not curdle when heated.
Step 2:
Put a piece of butter in a thick-walled dish (saucepan, frying pan). Melt it over medium heat.
Step 3:
Wheat flour is sifted to avoid foreign objects and hairs getting into the mass and to reduce the number of lumps in the finished sauce. Pour the flour into a frying pan with butter.
Step 4:
Fry it in oil, stirring intensively with a spatula, until the flour looks like wet sand, acquires a creamy color.
Step 5:
In a separate bowl, heat the milk (but do not bring it to a boil) and pour it into the pan in a thin trickle and in small parts. At the same time stirring the mass with a spatula. Boil the mixture over low heat for about 10 minutes, from the moment of boiling. It is necessary that the sauce becomes homogeneous in consistency, without lumps. For uniformity, the sauce can be punched with a blender or whisk.
Step 6:
Add spices to taste: nutmeg and ground black pepper and salt, mix. Turn off the fire. The consistency of the sauce should be similar to liquid sour cream. It should be borne in mind that after cooling, the sauce will become thicker.
Step 7:
At the same time, boil the pasta in another bowl until ready. Pour clean water into a saucepan, add a pinch of salt, bring the water to a boil and lower the pasta into boiling water. Immediately mix, reduce the heat to medium and cook for about 9 minutes from the moment the water boils.
Step 8:
We throw the pasta into a colander, rinse them with clean cold water so that they do not stick together in the future. We put the pasta on plates, pour the bechamel sauce on top. We serve it to the table with fresh herbs and vegetables. Despite the simplicity and speed of preparation, the dish is not inferior to restaurant analogues in taste. Bon appetit!