My grandmother’s recipe for the tastiest dinner that can be prepared in about ten minutes

Butter (50g): Salted butter only—unsalted tastes like regret. Must be melted until just foamy (not browned).

Flour (15g): Unbleached only (not self-rising). Must be sifted (lumps = tunneling disaster).

Milk (500ml): Full-fat only. Skim milk = gluey disaster. Must be hot (cold = lumpy texture).

🌿 The Seasoning Foundation

Garlic (3 cloves): Fresh, plump cloves. Smash with knife side—releases oils better than mincing.

Nutmeg (pinch): Freshly grated only (not pre-ground). Must be rubbed between palms (releases oils).

Mozzarella (100g): Low-moisture block-cut (not pre-shredded!). Pre-shredded = wax-coated tragedy.

Pro tip: Buy stellini on Tuesday. That’s when Italian Market restocks—richest, most flavorful.

Step-by-Step: Nonna Lucia’s Kitchen Wisdom

Follow these like a prayer chanted over hot oil

1. Cook the Pasta (The Foundation)

“Wet pasta sinks dreams.”

Boil 4 liters water + 2 tbsp salt (not oil—Nonna’s rule: “Oil makes pasta slippery, not sacred”).

Add stellini (broken in half) → stir immediately. Cook 1 minute less than package says. Al dente = tender but toothsome.

Reserve 120ml starchy water → drain immediately (no rinsing—starch = sauce cling).

Toss with 1 tsp oil to prevent sticking. Critical: Never skip this!