"Vilco" > wrote in message
. ..
> Theron wrote:
>
>> As we know, using fresh
>> pasta makes all the difference in the world.
>
> Very true!
>
>> We usually use ricotta, or ricotta combined with mozarella cheese.
>
> Try substituting ricotta and mozzarella with a good bechamel, you won't
> regret that
>
I have thoughts of this but I'm concerned that would make the dish "thick".
Ricotta
avoids that. Do you flavor the bechamel, or just add milk, salt and roux.
How much roux
per cup of liquid do you add? I'd guess it would have to be pretty thick,
like
2-3TB flour per cup. You can also make a sauce mornay by adding cheese to
the bechamel, as you know.

Ed