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benazir's blog
Pasta With Bechamel Sauce

I looked up this recipe and I wanted to give it a shot and to my amusement it is almost like making a custard and now I am going to tell you how I made this.
I made the pasta according to package directions starting with 1 gallon or 4 liters of water brought to a boil. I added 1 pinch of pink salt and 1 tsp of olive oil then the pasta. Any type of macaroni can be used. I boiled for 20 minutes or until soft. I drained it in a colander and rinsed with cold water and put it back in to a pot.
In a smaller pot I added 1 oz of olive oil, 4 pinches of all purpose unbleached flour and 3 pinches of Nido milk powder and stirred until it is lump free. In a mortar and pestle I added 1 pinch of black pepper corns, 1 bullion cube and ground it in to a powder then added it to the pot. I added 1 cup of water, 3 dashes of maggi or knorr aroma and turned the heat on to low.
I added one egg to a bowl, beaten it and added a little of the milk mixture and strirred vigorously until it is well blended then I added it back to the pot a little at a time and stirring along the way until it turned thick.
I poured the now thick sauce over the pasta and mixed it very well.
Serve this with boiled vegetables and or grilled meat, chicken or fish.
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