For this recipe it is best to use a ridged pasta to absorb more sauce.

Prepare spices and herbs. In my opinion, tastes best in this sauce combines nutmeg, sweet paprika and a blend of Provencal herbs. Greens we give prefer the dill. You can add any spices to your taste. If you are preparing this sauce for the kids, the amount of spices accordingly, it is necessary to reduce.

In a saucepan with a thick bottom fall asleep 1 table spoon of flour with a small slide, salt, sugar and our favorite spices, put a bowl on medium heat and begin vigorously to mix the contents.

Immediately add to the saucepan with 250 ml cold milk and heated it stirring continuously with a whisk to prevent lumps and until thick mass. Bring to a boil a sauce is not necessary, as soon as it starts to thicken, immediately remove from the heat, on the principle of custard. The sauce is cooked just a few minutes. I usually start to cook the sauce for five minutes until cooked pasta.

Pasta cook al'dente. Throw in a colander, do not rinse. Spread the pasta on plates.

And generously pour the creamy sauce. Sprinkle top with paprika and herbs. If desired, you can mix all the pasta with sauce in one container and then put it on plates. Do as you like. Bon appetit!