Boiled Bucatini with Balsamella
package bucatini (500g)
2 tablespoons sea salt
2 tablespoons butter
2 tablespoons flour
1 cup milk (or water if you don't use milk)
1/2 cup Parmigiano Reggiano,
Pinch of nutmeg
Salt and ground black pepper to taste
to 6 servings.
- Break the bucatini in pieces
about 2 inches long.
- Use large kettle
water (about 5 to 6 litres),
add 2 tablespoons of sea salt; throw in the
bucatini and boil rapidly 15
to 20 minutes or cook according to package directions.
- Put cooked
bucatini into a colander to drain, return to the kettle and cover.
- In a
heavy saucepan, over medium heat, rub 2 tablespoons of
butter and flour together until smooth, add either milk or water until
the sauce is as thick as rich cream.
heat off. Stir in the grated Parmigiano cheese, ground black pepper and
pinch of nutmeg. Taste, add more salt if desired and mix well
pouring sauce over the bucatini.
- Serve immediately with your
favourite vegetable salad.
|Did You Know?
pasta types are made of the same pasta dough and differ only in the
shape of the pieces. However, the shape usually affects cooking time,
consistency, ability to hold sauce, ease of eating, etc. Therefore,
certain shapes are better suited for certain dishes, and such pairings
may be part of certain cooking traditions.
widely noted, finished consistency of pasta is called al dente (Italian
for to the tooth), soft but with texture, sometimes even with bite in
|Pasta is categorized in
two basic styles: dried and fresh. Dried pasta
made without eggs can be stored for up to two years under ideal
conditions, while fresh pasta will keep for a couple of days in the