Bechamel Tricolour Pasta

About Bechamel Tricolour Pasta

Ingredients

• Bechamel sauce
• Refined flour 5 tbsps
• Milk 1 litre
• Butter 5 tbsps
• Salt to taste
• Black olives, pitted to garnish
• White pasta
• Del Monte white spirali pasta, boiled 1 cup
• Gouda cheese, grated 2 tbsps
• Saffron pasta
• Del Monte orangs spirali pasta, boiled 1 cup
• Saffron, mixed with 1 tbsp milk few strands
• Gouda cheese, grated 2 tbsps
• Green pasta
• Del Monte green spirali pasta, boiled 1 cup
• Spinach puree 2 tbsps
• Gouda cheese, grated 2 tbsps
• Black pepper powder ½ tsp

How to Make Bechamel Tricolour Pasta (Stepwise Photos)

Method

1. To make Bechamel sauce, heat butter in a deep non-stick pan, add refined flour, mix and saute for a few minutes without letting the flour get coloured. Add milk gradually and whisk well so that there are no lumps. Add salt and cook till the mixture thickens.
2. To make white pasta, put ⅓ bechamel sauce, Gouda cheese, salt and boiled Del Monte spirali pasta in a bowl and toss properly.
3. To make saffron pasta, put ⅓ bechamel sauce, saffron mixed in milk, boiled Del Monte spirali pasta, Gouda cheese in another bowl and toss well.
4. To make green pasta, put the remaining bechamel sauce, spinach puree, Gouda cheese, black pepper powder and Del Monte spirali pasta in a 3rd bowl and toss well.
5. Arrange the three coloured pastas side by side in a serving platter, garnish with black olives and serve.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps