Pasta with béchamel sauce is not very difficult to prepare, but very tasty dish. The sauce adds spice to the pasta, improves the taste of the dish, and thanks to the various cooking options, it makes it possible to experiment in the kitchen.
What is béchamel sauce
Pasta with béchamel sauce is a classic dish of Italian cuisine, which is loved in many countries of the world due to its simplicity of preparation and excellent taste. Bechamel is a popular white sauce based on a mixture of fat (usually butter), flour and milk. The sauce is usually served not only with pasta, but also with meat and fish dishes. It is also traditionally used in the preparation of lasagna. The invention of the sauce is credited to Louis de Bechamel, who served at the court of Louis XIV.
Pasta with classic béchamel sauce
Melt 50 grams of butter in a ladle and add two tablespoons of vegetable oil (preferably olive). Step by step you need to stir in flour in the amount of two tablespoons to avoid the formation of lumps. Then gradually you need to pour in 800 ml of milk, add salt and other spices. Stirring continuously, keep the sauce on fire until the desired consistency is obtained. The consistency of the sauce can be different - from the semblance of liquid sour cream to a fairly thick mass.
Boil the paste in salted water. Serve with sauce and fresh chopped herbs.
Bechamel sauce with egg yolks
Another option for making white sauce. You need to take 100 grams of butter, melt in a ladle, gradually add two tablespoons of flour and mix thoroughly. Gradually pour in a liter of milk, constantly stirring the mass with a whisk. At the same stage, you need to add salt. While stirring, keep on fire for about ten minutes. Put the separated yolks in a bowl and, whisking continuously, add two tablespoons of sauce to them. Cook the pasta in salted water beforehand or at the same time to serve the sauce immediately with the pasta. Decorate with herbs.
Pasta with béchamel sauce and mushrooms
Melt 100 grams of butter in a ladle. Add flour, milk, salt. Cook until the desired consistency.
Mushrooms (champignons), wash, chop and fry in butter with onions, cut into half rings. Season with salt and pepper. Add mushrooms to the sauce. Grate hard cheese.
Cook pasta, salting. Put the pasta on a plate, top with the sauce, sprinkle with grated cheese and garnish with basil.
Bechamel is a wonderful sauce that enhances the flavor of the dish, gives it an appetizing look and adds the necessary juiciness to the pasta. Pasta goes well with this popular sauce, which can be varied with various additives and spices.
