By Sushmita Sengupta
White sauce pasta or Pasta Alfredo is a popular choice at every café. The pasta sauce is made with milk, all-purpose flour and butter. It’s tricky, but with these tips it is going to be a cakewalk.
Be mindful of the amount of flour, milk, butter and to get the perfect consistency. If anything is overused or underused, you are sending a direct invitation to lumps
When you heat the sauce pan, turn the flame to low and then add butter. Do not burn butter.
Add flour when the butter melts or starts to bubble. Start stirring the flour with a wired whisk as soon as you add butter. Keep stirring to avoid lumps
When the flour starts bubbling up, stop stirring. When the flour is aromatic, sautee it well till flour changes colour to pale golden.
When you add milk, the flame should be low, even the temperature of milk should be cold and not hot.
Simmer the sauce until it is nice and thick. Touch a spoon with the sauce, if it coats the backside uniformly, it is done.
Add boiled pasta and cook with mixed herbs and spices. If you want it cheesy, add grated cheese after you add milk and fold it in.