Kevin

Velouté Pasta

Boil pasta water, add salt, and drop noodles in. We’re going to pull noodles 2 minutes before al dente.

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.

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.

When noodles are shy of al dente, transfer to your sauce and crank heat to high. Add a ladle of the pasta water

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.

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.

Plate noodles, grate extra parm, and spoon bread crumbs over.

Blend bread, garlic, and parsley until fine.

Then toast on pan with olive oil, medium heat, until golden brown. Add salt while cooking.

Melt butter while swirling pan, then add flour handful at a time.

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