Velouté Pasta by chefboylee

Velouté Pasta

chefboylee

Cook

40 min

1 serving

US

original

metric

Picture for Velouté Pasta

1 serving

US

original

metric

Ingredients

Velouté Pasta

100 gram thick spaghetti

1 tbsp red pepper flakes

2 clove garlic, sliced thin

50 gram white wine

30 gram grated parmesan

250 gram chicken stock

handful fresh basil, chiffonade

to taste salt

3 tbsp olive oil

Bread Crumbs

½ quart white bread

3 clove garlic

handful italian parsley

pinch salt

as needed olive oil

Roux

3 tbsp butter

as needed flour

Tools

1 saucepan

1 pan

1 blender

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.

to taste salt

100 gram thick spaghetti

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.

3 tbsp olive oil

2 clove garlic, sliced thin

50 gram white wine

1 tbsp red pepper flakes

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.

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.

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.

to taste salt

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.

handful italian parsley

3 clove garlic

½ quart white bread

1 blender

Step 2

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

as needed olive oil

pinch salt

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.

3 tbsp butter

as needed flour

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

1 whisk

chefboylee

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