Pasta is an Italian type of food typically made from an unleavened dough of wheat flour mixed with water, and formed into sheets or other shapes, then cooked by boiling or baking. Pasta is a staple food of Italian cuisine.
Pastas are divided into two broad categories: dried and fresh. Both dried and fresh pastas come in a number of shapes and varieties, with 310 specific forms known by over 1300 documented names. In Italy, the names of specific pasta shapes or types often vary by locale.
In terms of nutrition, cooked plain pasta is 31% carbohydrates (mostly starch), 6% protein, and low in fat, with moderate amounts of manganese, but pasta generally has low micronutrient content. (Courtesy: Wikipedia)
Don’t forget to check my tips after the recipe. Lets get cooking!!!
Cup measurement: 200 ml cup or 13.5 tablespoons
INGREDIENTS:
For the Pasta:
Wheat pasta – 2 cups (Penne used)
Oil – 1 teaspoon
Water and Salt to cook pasta
For the Sauce:
Butter – 2 tablespoons
All purpose flour or refined flour – 2 tablespoons
Milk – 1 1/2 cups
Water – 1 cup or required consistency
Salt as per taste
Finally chopped garlic and carrots or any vegetable of your choice (Sauté it separately before adding)
PREPARATION:
Cooking the Pasta:
In a pot, take 3 parts of water and bring it to boil. Add salt and oil. Now add wheat pasta and bring it to boil. Make sure that the pasta is stirred in regular intervals, so that it doesn’t settle at the bottom. When pasta is cooked, it will increase double the size. It will take about 10 to 15 minutes in medium flame.
Once cooked completely, take it out and drain the water. Keep it aside.
Preparing the white sauce:
In a pan, add butter and melt it. Now add all purpose flour and give it a good mix. It will turn into a lump in one or two minutes.
Now add milk and dissolve without any lumps. Keep stirring. Add water as desired. Add salt and sautéed vegetables. Bring the mixture to a boil.
Add the cooked wheat pasta and give it a good mix, the gravy will thicken once it cools. Take it out from the flame.
Add chilli flakes, pepper or any other toppings of your choice.
Serve it hot, Pasta tastes good while its still hot.
TIPS:
– oil is added to the pasta while cooking, so that it doesn’t stick together,
– test the pasta is cooked completely by piercing it through a fork.
– the consistency of the gravy could be adjusted with the amount of water you add to it. Please beware that the gravy will thicken once cooled.
– vegetable are to be sautéed separately before making the pasta.
– the toppings added is of your choice and taste.
Remember, the key is to taste the dish at every stage and experiment with it. Let me know in the comments below about your experiment with this recipe.
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