WHITE SAUCE PASTA
Worldwide, pasta has become synonymous with Italian cuisine. Surprisingly, the actual origin of pasta lies elsewhere! One theory is Marco Polo brought pasta to Italy via China. Unfortunately there are problems with this theory, least of which is that the noodles they were making in China aren’t technically considered pasta.
So how did it get there? Most food historians believe that Arabs (specifically from Libya) are to be credited for bringing pasta, along with spinach, eggplant and sugar cane, to the Mediterranean basin. It is thought, then, that pasta was introduced to Italy during the Arab conquests of Sicily in the 9th century AD, which had the interesting side effect of drastically influencing the region’s cuisine. It also known that by the 12th century, the Italians had learned from the Arabs methods for drying pasta to preserve it while traveling.
Delicious white sauce pasta recipe, is prepared with silky, smooth and aromatic sauce, made from butter, milk, all purpose flour (maida), cheese and spices. After boiling the pasta, add bell peppers and mix it with white sauce to make a really superb recipe.
Recipe
White Sauce Pasta / Bechamel sauce pasta
FOR BOILING PASTA
Pasta ( as per choice) – 200 gms
Water – 600 ml
Salt – 3/4 tbsp
Oil – 2 tbsp
FOR WHITE SAUCE / BECHAMEL SAUCE
Butter – 4 tbsp
Chopped garlic- 1 tbsp
Refined flour – 2 tbsp
Milk – 2 cups
Oregano – 1/2 tbsp
Chilli flakes – 1/2 tbsp
Crushed black pepper – 1/3 tbsp
Salt – 1/3 tbsp
Grated Processed cheese – 100 gms
Chopped Red bellpepper- 2 tbsp
Chopped Yellow bellpepper- 2 tbsp
Chopped Green capsicum – 2 tbsp
FOR GARNISH
Fresh coriander leaves
METHOD
1. Take a pan add water and let it boil, then add pasta and boil for 10 mins till Al dente, (so as to be still firm when bitten) then strain the pasta and add 2 tablespoons of oil and keep it aside.
2. Now take another pan add 2 tbsp butter and garlic, sauté it, then add refined flour and make white roux, (a mixture of fat and flour for making sauces) then slowly add 2 cups of milk while continuously stirring to avoid lumps.
3. If lumps are not going then strain the mixture to get smooth sauce.
4. Now turn off the flame and add 50 gms grated cheese, oregano, chilli flakes, crushed black pepper and salt
5. Now take another pan add remaining butter and add all bellpeppers and sauté for 2 minutes then add boiled pasta and give it a toss.
6. Then add sauce into the pan and toss the pasta into it and conclude it with remaining grated cheese.
7. Garnish with fresh coriander leaves and serve!!
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