Basil, Garlic and Parmesan Pasta with Mornay Sauce
Pasta
Ingredients
3 cup Bread Flour
1/2 cup Water
3 Eggs - lightly beaten
3 tbsp Parmesan finely grated
3 tbsp Fresh Basil finely chopped or 1 tbsp Dried Basil
1 tbsp Olive Oil
1 tsp Garlic Salt
Note: Garlic Salt will work better than fresh garlic because fresh garlic is too difficult to mince finely enough. If you prefer to use garlic powder, add 1 teaspoon of salt to the recipe.
Preparation
In the bowl of a food processor, mix the garlic salt, Parmesan, and basil into the flour until well blended. Place the eggs in a one cup measure and fill with water until the level reaches one cup.
Add the oil to the flour mixture and mix until it begins to form a ball. The dough should be well blended but not sticky. If the dough feels sticky, add a little flour and continue blending. If the dough looks crumbly, add one teaspoon of water and blend. If the processor starts to slow down or stop, this is a good indication that the dough is correctly mixed; stop immediately.
Extrude the dough into your desired shape, using an electric pasta machine or hand-cranked roller, or roll and cut the pasta by hand.
Cook the pasta for 3-4 minutes in boiling, salted water. Drain well. Coat with the warmed sauce of your choice.
Mornay Sauce
Yields 1 quart
Ingredients
1 qt Milk
21/2 oz Flour
21/2 oz Clarified Butter
4 oz Gruyere Cheese fresh grated
1 oz Parmesan Cheese fresh grated
To taste Salt and Pepper
To taste Freshly Grated Nutmeg
As needed Heavy Cream
Preparation
Heat milk to simmering temperature.
Mix flour and butter in another saucepan, and cook together to form a white roux.
Add the hotter milk to the cooler roux and whisk constantly to prevent lumps.
Simmer gently for 15 min.
Add grated cheese and adjust seasoning.
Add heavy cream to thin, if desired.