Noodles in a creamy white sauce

Components

• 250 grams of fettucine pasta (approximately 12 bundles)
• 2 tea cups of chilled milk
• 1½ tablespoons of wheat flour
• 1½ tablespoons of butter
• Half a cup of finely grated Parmesan cheese
• A pinch of freshly grated nutmeg added promptly.
• Add salt and ground pepper as desired.
• Parmesan cheese crisps for serving as desired

Mode of preparation

1. In a regular pan, melt the butter over medium heat. Incorporate the flour and whisk energetically with a wire whisk for 2 minutes — this blend, known as roux, will help thicken the sauce.

1. Pour all the milk in at once, stirring thoroughly with the mixer to eliminate any flour lumps. Turn up the heat and stir continuously until it reaches a boil.
2. When it reaches a boil, reduce the heat and simmer for approximately 10 minutes, occasionally stirring with a silicone spatula until the sauce thickens. Tip: if the sauce becomes too thin, blend it and return it to the pan. In the meantime, prepare the noodles.
3. Place an average pot with 2.5 liters of water on high heat. Once it boils, stir in 1 tablespoon of salt and add the noodles. Cook for the time specified on the package, or until al dente, stirring occasionally to separate the strands and ensure even cooking.
4. Once the béchamel sauce has thickened, remove it from the heat and season with salt and nutmeg to your preference. Stir in the grated Parmesan cheese and the book.
5. Drain the noodles and add them to the pan with the sauce. Carefully stir and serve alongside parmesan cheese crisps and bread flour.

Purchase only what is necessary.

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