u/Jaded_Foot2580

Freshly made fettuccine with a béchamel sauce that contains: canned tuna, creamy cheese, iranian saffron, 36 months aged gouda, 24 months aged Parmigiano Reggiano, moroccan unfiltered EVOO, other ingredients like garlic, lemon zest, nutmeg, egg yolks etc.

I know using canned tuna with fancy ingredients might seem like a waste for some, but that's the protein option I had at the time (and I really love it tbh)

Made with a local flour brand in my country (they don't get anywhere near the quality of 00 flours and their dough elasticity; they feel adulterated), an oven that barely hits 250° c max, and a pizza stone.

With those factors in mind, what do you guys think of it?

صوص أبيض بجبنة كريمي، وزعفران إيراني، وجبنة جودة تعتيق ٣ سنين، وجبنة پارميچانو تعتيق سنتين، وزيت زيتون مغربي غير مفلتر.

(البروتين المستخدم تونة معلبة علشان كدة القطة بتتباكس)