The Pasta Man by Zielonka Mateo;

Author:Zielonka, Mateo;
Language: eng
Format: epub
Publisher: Quadrille Publishing, Limited
Published: 2021-02-22T00:00:00+00:00

50g/2oz olive oil or butter

50g/2oz plain or Italian 00 flour

750–850ml/1½–1¾ US pints oat milk or cow’s milk

70g/2½oz Parmesan, grated (or nutritional yeast)

½ nutmeg, grated

zest of 1 lemon

1 teaspoon fine sea salt

½ teaspoon freshly ground black pepper

MAKES 900ML/2 US PINTS

Melt the olive oil or butter in a medium saucepan and add the flour. Combine together with a wooden spoon or a whisk to make a roux, and continue to cook on a low heat for 5 minutes, stirring occasionally.

Warm the milk in a small pan, but don’t let it boil.

Start to pour the warm milk slowly into the roux, mixing with a whisk to create a nice smooth sauce. Hold back about 100ml/7 tablespoons of the milk – you’re aiming for a sauce that has the consistency of double cream. If it’s too thick, loosen with the remaining milk. Continue to cook on a low–medium heat, adding the Parmesan or nutritional yeast, nutmeg and lemon zest. Season with the salt and black pepper.

Check the seasoning one more time and you are ready to go.

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