White Sauce Pasta Recipes

Steps:

• Melt butter and margarine in saucepan over medium heat.
• Add flour and stir.
• Add milk and cream, stir.
• Mix together broth and cornstarch add to saucepan.
• Heat to boiling, stirring constantly.
• Boil one minute.
• Remove from heat.
• Add salt, spices and cheese.

Steps:

• Melt butter and margarine in a saucepan over medium-low heat; stir in flour and bouillon until roux is well blended. Continue to cook and stir until thickened and lightly browned, about 5 minutes. Increase heat to medium and whisk water into roux until smooth. Stir in milk; cook and stir until thickened, about 2 minutes more. Season with white pepper.

Steps:

• Melt the butter in a medium size sauce pan. Stir in flour to make a paste and cook over medium heat for 2 minutes. Stir continuously, don't allow paste to brown. Remove pan from heat and whisk in hot milk. Return pan to medium high heat and whisk continuously, especially along sides and bottom to prevent lumps. Heat sauce to a simmer and season.

Steps:

• Puree the tomatoes using an immersion blender or food processor. Set aside.
• In a saucepot over medium heat, combine the olive oil, pepper flakes and garlic. Gently toast the garlic until golden brown, being careful not to burn it. Add the tomatoes and bring to a simmer; simmer 5 to 8 minutes.
• Bring a large pot of salted water to a boil. Add the rigatoni and cook for 2 minutes less than the package instructions. Reserve about 1/4 cup of the pasta water, then drain the pasta.
• Add the pasta to the pot with the sauce. Add 2 tablespoons of the reserved pasta water and cook until thickened, about 3 minutes. Add the butter, half of both cheeses and half of the basil and cook, tossing frequently, until the pasta is nicely coated. Season with salt if necessary.
• Transfer to a serving bowl, top with the remaining cheese and basil and drizzle with olive oil.

Steps:

• Equipment list:
• Scales
• chopping board
• sharp knife
• measuring jug
• ballon wisk
• colander
• sieve
• two sauce pans
• wooden spatula
• Preheat the oven to 200C
• Measure out 25g of plain flour, 25g of margerine, 250ml of milk and 70g of cheese then place them all and the mustard powder into a saucepan and stir well with a hand wisk
• Cut the two chicken fillets into chunks of any size you wish and put them in the oven for 30 mins on 200C
• Slice the pepper and mushrooms into fine pieces then add them into a DIFFERENT saucepan or a frying pan and fry until soft
• Meanwhile bring the white sauce slowly to the boil, stirring all the time until the sauce thickens. Remove from the heat and stir in the grated cheese
• Once the peppers and mushrooms are done add them and the sweetcorn into the white sauce. Then take out the chicken (when finished) and also add it to the white sauce.
• Boil some water in the saucepan and cook the spagetti until 'Al Dante'
• Add 3/4 of the spagetti into the bottom of your bowl/plate then the white sauce and then the rest of the spagetti on top.
• Finally top it with the remains of the grated cheese and ENJOY !!!

Steps:

• Melt butter over low heat in wide sauce pan, or deep skillet.
• Stir in flour and mix with a wooden spoon until blended.
• Slowly add milk to pan, careful not to burn it.
• When milk is fully intergrated into rue, increase heat and reduce for 10 minutes, stir often to prevent burn.
• If sauce too thick, add more milk.
• If too thin, add more flour.
• Add salt and pepper to taste.
• Pour over warmed buttered pasta, and cover with cheese.
• Serve immediatlly.