This week you will be making an all-in-one sauce, as well as boiling pasta. Pasta should be cooked until ‘al dente’, which means it should still have a little bite to it and not be mushy. The white sauce is made by controlling the temperature carefully and continually stuffing to ensure it does not burn on the bottom of the pan. The sauce will thicken when it boils at 100oC - this is called gelatinisation.
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Top Tips!
- Boil the pasta using packet instructions - do not over boil or it will be too soft.
- Weigh out the sauce ingredients accurately or it may be too think or too thin.
- Continuously stir the sauce when cooking, or it may stick on the bottom.
- Ensure the sauce comes to the boil so that the flour gelatinises - thickens the sauce.
- Taste the sauce as it will need seasoning before serving.