Tagliatelle Timbale with Rice Béchamel
Recipe Type: Main
Cuisine: French
Serves: 6
Create a hearty pasta timbale with a béchamel that can be tweaked to be dairy free, if needed.
Ingredients for the béchamel sauce
  • 50 g (1¾ oz) rice flour
  • 500 ml (17 fl oz/2 cups) rice milk
  • salt to taste
  • the tip of a teaspoon of Nutmeg
  • 50 g (1¾ oz) butter
  • 3 tablespoons Parmigiano cheese
For the timbale
  • 500 g (1Ib/ 12 oz) Gluten-free tagliatelle
  • salt to taste
  • 700 g (1 Ib/9 oz) tomato sauce
  • extra virgin olive oil to taste
  • salt to taste
  1. For the béchamel sauce: mix the rice flour with 50 ml (1½ fl oz) of rice milk cold. Combine the milk and put the rest on the stove, stirring until the cream reaches the desired consistency. Once off the heat, add nutmeg, butter and Parmigiano cheese. Putting aside the béchamel sauce and cook the pasta al dente, following the instructions of the pack.
  2. Meanwhile, put on fire even the tomato sauce, add salt to taste, and let cook until the sauce has thickened. Mix tomato sauce with tagliatelle and two tablespoons of béchamel.
  3. If you want to create portions: oil the molds and fill them with a sprinkling of Parmigiano. Add the tagliatelle, already seasoned, and cover with a sprinkling of Parmigiano.
  4. If you prefer to pour the mixture into a baking pan: oil a baking dish and add the Parmigiamo, spread a layer of tomato sauce. Put a first layer of tagliatelle and cover with the béchamel sauce, you set aside earlier. Do the same with the second and final layer of tagliatelle.
  5. Bake in a preheated oven, at 180° C (350° F / gas 4) for 20-25 minutes.
Recipe by Honest Cooking at https://honestcooking.com/tagliatelle-timbale-rice-bechamel/