White (béchamel) Sauce Pasta

Béchamel sauce also known as white sauce is one of the mother sauces of French cuisine. It is prepared from a white roux(mixture of butter and all purpose flour) and milk. This sauce is used as a base sauce for other sauces.

INGREDIENTS:

4 tsp butter

4 tsp all purpose flour(maidha)

1/2 litre of warm milk(even more if you want a saucy pasta)

1 tsp white/black pepper powder

1 tsp nutmeg(jaaji kaaya) powder

4-5 cloves(lavangalu)

1/2 onion

1 bay leaf(biryani aaku)

Dry pasta

1 chopped carrot

1 chopped capsicum

2 spoons of sweet corn

Salt as per taste

SEASONINGS:

Chilli flakes 

Oregano

METHOD:

Sauce Preparation:

First warm the milk at simmering point. Basically sauces are prepared in sauce pans, instead you can use any non-stick pan. Add butter. let it melt and the add all purpose flour(maidha). Stir continuously using a wooden spoon or a spatula. See to it that there won't be any lumps. All this should be done on low flame, so that the roux won't get brown and at the same time flour will not be raw anymore. Let the roux cool down and then add warm milk to the roux, little by little and stir continuously. Don't add whole milk at once. This  is because to avoid lumps in the sauce. As you stir switch on the stove. Now it's the time to add flavors to your sauce, so add the half-cut onion(chopped onions also work good) with cloves(lavangaalu) and bay leaf (biryani aaku).

 

onion and bay leaf attached with cloves

And here comes the prob, if we add cloves separately it will be a great task to remove the cloves, of course to you can strain the sauce but I suggest you to attach the onion and bay leaf using cloves. It's pretty simple to remove, but sometimes you will find the cloves detached from onion and bay leaf, you can simply remove it with the help of a spoon.When your sauce is almost ready remove the onion and bay leaf. Now season your sauce with salt, white/black pepper powder and you can even add nutmeg(jaaji kaya) powder. Now your sauce is ready, you can happily store it in refrigerator and before you use it add warm milk or cream to the sauce to get back the saucy texture.

Pasta Preparation

Add 2 spoons of oil on a pan and then the veges to it. Let the veges cook well. Keep sauteing and get the pan off from stove after the veges are fully cooked.

Hardest stage in preparing pasta is boiling the pasta correctly. Take a deep pot with water and let the water boil(1 litre of water for 100 grams of pasta). When to find the water boiling add salt(10 grams of salt for 100 grams of pasta).Now add pasta and stir continuously, so that the pasta won't stick. Now the question arises, "FOR HOW MUCH TIME SHOULD WE BOIL PASTA?" I'd suggest you, NOT to follow the time mentioned behind the pasta pack. Instead take a bite of pasta before you switch off the stove.Before you drain pasta add cold water and then drain it. 

You may ask me why didn't I add oil, the reason is, if you add oil to the pasta, the sauce will not stick to the pasta.

Add veges to hot white sauce, do this while the pasta is boiling. Remember, when you drain pasta your sauce should be ready. Now add your hot cooked pasta to hot sauce. Add more sauce if you like to serve it saucy. Finally season your white sauce pasta with chilli garlic flakes and oregano. Slide off it into a serving plate or bowl, pair it with chilli sauce or tomato sauce or just have it hot.

ENJOY YOUR PASTA HOT

  NOTE:

• Don't add large amount of milk at once.
• Don't add oil while you boil the pasta.
• Don't over cook the pasta. 
• Don't forget to add cold water before you drain pasta.