There’s something a little frustrating about craving a comforting bowl of white sauce pasta, only to remember that most recipes lean heavily on maida, refined flour, for that classic creamy base. If you’re trying to cut back on refined flour, whether for digestion, general health, or just personal preference, it doesn’t mean white sauce pasta is off the table. With a couple of simple swaps, you can get that same rich, creamy texture without a spoonful of maida anywhere in sight. Here’s a genuinely easy, step-by-step way to make it at home.
