If you want to learn how to make white sauce pasta, you should first learn about bechamel sauce. Bechamel sauce is a traditional French sauce made from flour, butter, and milk. It’s also a regular question that people ask me: “How do you make white sauce pasta?” But first, let’s learn how to make a proper bechamel sauce.
Bechamel sauce is an easy dish to prepare. If you’re serious about learning how to create white sauce pasta, you’ll need it.
Butter 100 grams
Nutmeg 1 gram
Bayleaf 1 piece
Milk 1 liter
Flour 100 grams
Clove 1 gram
In a heavy-bottomed pan, bring milk to a boil with nutmeg, clove, and bay leaf. When the milk is hot and the spices have released all of their smells and aromas, drain it and set it aside. Make a white roux next. Mix equal parts flour and butter in a frying pan over low heat with a frying fan. Continue to heat it until the raw flour smell is entirely gone.
It’s now time for a quick trick. Chill it quickly in the refrigerator. Always remember to use a cold roux if the milk is hot, and a warm roux if the milk is cold. This will prevent lumps from forming in the sauce.
Return the milk-filled pot to the burner. Start adding the roux a bit at a time, whisking constantly. Once the roux is totally dissolved, add a little more and repeat until the sauce has thickened and the roux is completely dissolved. Even if you think your sauce is done, keep cooking it on low heat for another 10 minutes. The lighter the sauce will be the longer it is cooked without burning at the bottom.
Take it off the stove and put it aside. The most difficult part of learning how to cook white sauce pasta is now behind you. You’ll be astonished to learn that I didn’t use any salt or pepper in my recipe. This is because the mother sauces should not be seasoned and it is a semi-finished product.
How to make white sauce pasta
Next, cook any pasta in salted water for a few minutes. Finally, several button mushrooms, cut into half or quarters, are required. Half an onion and two garlic cloves should be chopped. Place a thick-bottomed pan on top of the stove. Put olive oil or butter in the pan. Cook for 3 minutes after adding the onion and garlic. Cook for another two minutes after adding the mushrooms. Reduce the temperature. Add the bechamel sauce to the pan. Slowly combine the ingredients. Toss in the pasta that has already been cooked. Now is the time to season with salt and white pepper.
One of the recipes on how to create white sauce pasta is this one. You can now sprinkle some parmesan cheese on top. Alternatively, while reheating the bechamel sauce, you may have added some cheddar or gouda cheese. Many cooks avoid using bechamel sauce as a white sauce foundation. Instead, they use cream.
Chef’s note: I’ve recently discovered that using more butter than flour while creating the bechamel yields excellent results. It makes it easier to handle, and the white sauce pasta is more buttery and lovely as a result. When you know how to create white sauce pasta, you can experiment with different types of pasta and even add different vegetables to the mix.