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Tri-ply stainless stock pot for stocks, blanching, large-batch cooking
Pasta pot with colander insert — lift out pasta, blanch vegetables
Affordable tri-ply stock pot — excellent heat distribution
Ultra-fine Italian flour — Neapolitan pizza, fresh pasta, focaccia
Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
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Tri-ply stainless stock pot for stocks, blanching, large-batch cooking
Pasta pot with colander insert — lift out pasta, blanch vegetables
Affordable tri-ply stock pot — excellent heat distribution
Ultra-fine Italian flour — Neapolitan pizza, fresh pasta, focaccia
Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
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cook pasta according to package directions, drain and set aside. in same pot pasta was cooked, melt butter and add flour. stir until pasty. add chicken stock, cream cheese, nutmeg, pepper and 2 tbsp parmesan cheese; cook over medium heat for 2 minutes or until it starts to boil and thicken. return pasta to pot, add parsley, toss well to coat. top with remaining parmesan cheese.