Thickening pasta sauce is easy. The best way is to make a beurre manié, which is equal parts flour and butter mixed together into a paste. You can add the beurre manié directly in the saucepan with the pasta sauce, stir to combine thoroughly, simmer for about five minutes (the sauce will become slightly cloudy), then remove from heat. You can also add the beurre manié directly to your pasta before you serve it, mix thoroughly with a little bit of pasta water, then eat. Continue reading
This is a basic topic within cooking studios: Ways to thicken sauces without resorting to the classic trick of adding flour.
The ideal in many cases is to thicken through cooking without the need to incorporate any additive but as in cooking there are usually last-minute problems, it is never too much to have resources and know-how to work them to obtain good results. Continue reading