Pasta is a staple in my kitchen. Especially, when it’s weekend. But, I’ve mostly been making pasta in white sauces; alfredo and bechamel. Have tried pesto and a few red sauce variations too, but darling husband has always preferred white sauces over anything else. However, his requests for pasta with a different taste never ended. That gave me enough motivation to experiment with pasta again and again. For I believe, pastas never fail. And, it didn’t this time as well. Tried a new combination of lemon, garlic and cream and I am super impressed with the result, so was my husband.
Long long ago, when I didn’t even know how to use the oven, I saw this beautiful pull apart bread on the Internet. The bread had everything l like, garlic, cheese(s), and herbs. With the Itlaian cuisine fanaticism, I thought there and then that one day I will make this.
So, the day came and I tried my hands at this beauty. Unfortunately, I don’t have a proper bread loaf till now (I am not a regular baker), so I decided to use my cake tin. So, instead of a pull apart bread, I made pull apart rolls. And, they turned out amazingly good. I think these rolls are my best bake till date. And, yes I served it with spaghetti made in bechamel sauce. Another treat to my tongue. 🙂