![]() Simmer the béchamel for 5 minutes, until it begins to thicken to the consistency of heavy cream. Slowly add the milk, whisking to prevent lumps from forming. Stir in the flour and cook, stirring, for 1 minute. While the pasta cooks, melt the butter in a medium saucepan over medium heat.Cook the pasta according to package directions until just al dente.It may be a bit pricey, but a little goes a long way, so it's worth getting the authentic version.)īlack pepper to taste 6254a4d1642c605c54bf1cab17d50f1e How to Make It 2 cups elbow macaroni, fusilli, or cavatappi pastaġ⁄2 cup grated Parmesan (Note: Real Italian Parmesan is called Parmigiano-Reggiano, and its sharp, nutty flavor has nothing in common with the stuff you shake from a green can.
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