Spaghetti With Balsamella (Bechamel)
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- 300 g spaghetti
- parmesan
- 20 g butter
- 3 dl very good milk
- 5 g flour
Instructions
- Drain the spaghetti and dress on the serving dish with parmesan and butter.
- Make a balsamella (bechamel) from the milk, butter and flour, and pour it over the spaghetti.