Tagliatelle in White Sauce || Cooking the Italian Way || Pasta in White Sauce
Tagliatelle and tagliolini are a traditional type of pasta from the Emilia-Romagna and Marche regions of Italy. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine
#Tagliatelle #Pasta #Italian #PastainWhiteSauce
Get the best from your pasta , cooking the Italian way
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Ingredients
* Tagliatelle pasta (3 nest per serving)
* 1 lb asparagus
* Handful of baby spinach
* Water to cook pasta and asparagus
* Salt to taste
For white sauce
* Milk 2.5 cups
* Butter 2 tbsp
* All purpose flour 2 tbsp
* Garlic powder 1/2 tsp
* White Pepper powder 1/2 tsp
* Oregano dried 1 tsp
* Parsley dried 1 tsp
* Salt to taste
* Shredded mozzarella Cheese 1/2 cup
Preparation
1. Bring water to a boil. All salt to taste. Add pasta to the boiling water( add about 3 nests per serving )
2. For authentic al dente pasta boil for 7 minutes, stirring occasionally after 1 minute. For more better tender pasta boil an additional minute.
3. 1 pound asparagus, woody bottoms snapped off, stalks cut on the diagonal into long 1/2- inch-thick pieces, tips left whole.
4. Drain the pasta and asparagus well in a colander.
5. For white Sauce - Melt butter in a medium sauce pan.
6. Add flour and cook for a minute, stirring constantly.
7. Add milk and stirring constantly. Cook until sauce boils and thickens.
8. Add shredded mozzarella cheese. Add desired salt and pepper. Continue stirring until cheese has melted.
9. Add cooked pasta to the sauce and mix it well and serve immediately. Garnish with Italian parsley, if desired.
