BUCATI

Boil and drain the Selva Bucati Pasta according to the recipe on the package. For the bechamel sauce, roast 2 tablespoons of flour and 2 tablespoons of butter, add 4 cups of milk slowly while stirring constantly. Add salt and a pinch of grated muscat to the sauce if you wish. Cook until your sauce reaches the consistency of custard. Add Selva oven pasta and béchamel sauce on an oven-proof glass tray. Sprinkle the grated kasar cheese over the pasta. Bake in a preheated 180 degree oven until the pasta is well browned.