Ingredients
Velouté Pasta
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643125/itemsImages/a6f7dce8-bd11-4fd0-b964-616a11ee0b56-484587.webp)
100 gram thick spaghetti
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643126/itemsImages/874edc15-8016-40a0-a26d-8b5e36c9cea2-95395.webp)
1 tbsp red pepper flakes
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643127/itemsImages/02633b34-599a-428f-a545-9c08152f7b5b-604307.webp)
2 clove garlic, sliced thin
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643128/itemsImages/7c699d18-c66c-4b31-98b9-6c4d939bfbb2-278277.webp)
50 gram white wine
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643128/itemsImages/c24472e1-0d53-4f02-951d-07cc9c5bed59-322410.webp)
30 gram grated parmesan
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643129/itemsImages/718b01ba-0426-427c-804e-11d26f1251be-826291.webp)
250 gram chicken stock
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643130/itemsImages/a227e7d0-7cab-4a86-8733-3e8f7f87d7dd-190709.webp)
handful fresh basil, chiffonade
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643131/itemsImages/709467d9-cb51-4041-a76c-6a4b77a38cc8-889016.webp)
to taste salt
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643131/itemsImages/e3633d2f-a4e9-48e9-b037-a3b7360e92e6-609309.webp)
3 tbsp olive oil
Bread Crumbs
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643143/itemsImages/55894b0a-2ae1-415c-889e-02657fb9ac7a-163105.webp)
½ quart white bread
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643144/itemsImages/81b2ad7a-25c3-4646-8046-2cd25d267950-473117.webp)
3 clove garlic
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643145/itemsImages/b0cfd289-c71b-406e-8b53-e2efc5204067-857625.webp)
handful italian parsley
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643146/itemsImages/1b801dbe-f4bc-4a00-ab87-dd0221485680-959272.webp)
pinch salt
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643146/itemsImages/ab94a2d0-66e4-4068-95f6-4a1caf5653fd-683546.webp)
as needed olive oil
Roux
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643155/itemsImages/a41bbbc4-f2d9-4447-a591-db89821edce5-41624.webp)
3 tbsp butter
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643155/itemsImages/5ac53571-b178-47ba-bc94-1b3642eca585-560308.webp)
as needed flour
Tools
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643132/itemsImages/abda03a7-8f3f-42d3-8c9d-75b832f62d97-318304.webp)
1 saucepan
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643133/itemsImages/4bc505bf-b7fb-4251-ad95-5059eec004ce-131565.webp)
1 pan
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643148/itemsImages/57e6758a-2812-4de2-acc1-29d8ab6cb45c-661403.webp)
1 blender
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643157/itemsImages/625bf12b-e449-45d2-914a-0f4a7d94a69a-276947.webp)
1 whisk
Directions
Velouté Pasta
Step 1
Boil pasta water, add salt, and drop noodles in. We’re going to pull noodles 2 minutes before al dente.
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643133/itemsImages/2401f19c-956b-42bf-b40b-5f52642509a4-206854.webp)
to taste salt
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643134/itemsImages/ae829cde-4232-4229-b207-db33686e22e2-517678.webp)
100 gram thick spaghetti
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643135/itemsImages/73836069-3908-48f1-ba22-32335a5acc39-260658.webp)
1 saucepan
Step 2
In a separate pan, on medium heat, add 2-3 tbsp olive oil, garlic, and chili flakes. Cook only about 10 seconds, then add the white wine. Reduce 80% volume; it should take about 2 minutes or so.
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643136/itemsImages/cb88c52c-ea52-4b15-ab2a-4c31bd2c0293-580447.webp)
3 tbsp olive oil
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643137/itemsImages/573644f6-e4f6-4b2b-9522-66bbf9308872-850853.webp)
2 clove garlic, sliced thin
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643138/itemsImages/15ddef77-ed91-4ae6-aaf7-51585181c118-426451.webp)
50 gram white wine
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643138/itemsImages/641da403-7501-47ae-aabb-6cee84f1b81e-83084.webp)
1 tbsp red pepper flakes
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643139/itemsImages/b7b0eb8d-2e97-4040-b7b7-bda1a4549169-930443.webp)
1 pan
Step 3
Once reduced, add your chicken stock, bring to a boil. Once boiling, add the roux little by little, just enough to gloss, like a light gravy. Set pan aside until noodles are ready.
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643140/itemsImages/12ba4860-3fb5-451f-b764-85ac9a32fa53-696941.webp)
250 gram chicken stock
Step 4
When noodles are shy of al dente, transfer to your sauce and crank heat to high. Add a ladle of the pasta water
Step 5
Mix the noodles a bit, and let cook without touching for a minute. The sauce will emulsify and adhere to noodle. Add your basil and mix.
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643141/itemsImages/c6ae4dc6-c45d-4f46-8ead-8d8ffc7aae72-218260.webp)
handful fresh basil, chiffonade
Step 6
Turn off the heat, and add all of the cheese. Mix well, and add salt if needed. Sauce should be fully emulsified and have a nice sheen.
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643142/itemsImages/fef04a34-7dfe-4ff4-a74d-aa815627b27d-838751.webp)
to taste salt
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643143/itemsImages/34a41b97-4309-4e75-80f9-c90f0b3ac8e9-726204.webp)
30 gram grated parmesan
Step 7
Plate noodles, grate extra parm, and spoon bread crumbs over.
Bread Crumbs
Step 1
Blend bread, garlic, and parsley until fine.
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643149/itemsImages/4a70c03e-e06d-4127-8e13-8efee4f2755b-36357.webp)
handful italian parsley
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643150/itemsImages/ef2e0e99-17d0-46b0-8a21-20c9a62f3a55-637059.webp)
3 clove garlic
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643151/itemsImages/8df12f48-97d7-4ba7-91d1-05854cf80e3d-678715.webp)
½ quart white bread
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643152/itemsImages/a4b5e763-e010-42ec-832c-8a9804ae0ad9-693422.webp)
1 blender
Step 2
Then toast on pan with olive oil, medium heat, until golden brown. Add salt while cooking.
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643153/itemsImages/d8aaabf8-ce40-4736-aca5-07358085b08e-900780.webp)
as needed olive oil
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643153/itemsImages/f6789550-0763-4983-a613-37fb5f2259f9-807153.webp)
pinch salt
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643154/itemsImages/22226284-8a4f-4807-8286-892c617013ee-219642.webp)
1 pan
Step 3
Store in container over paper towel.
Roux
Step 1
Melt butter while swirling pan, then add flour handful at a time.
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643158/itemsImages/a2120c7b-6f77-435c-bcdb-20086ceea80e-199108.webp)
3 tbsp butter
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643158/itemsImages/82d0dc6e-d36f-4bc0-9535-b94a9ab93f78-230601.webp)
as needed flour
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643159/itemsImages/5cac1655-0bbc-4bc9-bbb7-60a626c34eb1-167170.webp)
1 pan
Step 2
Use a whisk and break clumps, keeping it in the blonde color stage. Should take about 30 seconds to cook. Store in bowl until use
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643160/itemsImages/e8be4590-e0b7-4d94-822d-c7c0ce351c69-458720.webp)
1 whisk