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Cold weather means pasta

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I’ve been in a baked-pasta tear mood. Monday night was a quickie lasagna, using some noodles that were in the back of the cabinet. It was good, though I think in the future I’ll do something a wee bit more complex.

Last night, though, I did baked rigatoni with Béchamel. I had forgotten about Béchamel — how simple it is, how delicate it is, how versatile it is, and how readily it absorbs auxiliary flavors — so I was pleasantly surprised to taste how well this particular approach turned out. (The quickie version: Make Béchamel — stir in grated fontina — stir in thin strips of prosciutto — stir in partially cooked rigatoni — pour into dish — top with more cheese and some dollops of butter — bake — eat.) Lovely flavor aside, it also had a velvety, comforting texture that was perfect for a cold night. I may have to experiment with Béchamel some more.

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