Heat a saucepan. Keep the flame to a low and add 2 tablespoons butter. You can use salted or unsalted butter.
When the butter melts and starts to bubble, then add 1 tablespoon whole wheat flour or 2 tablespoons all-purpose flour. Stir with a whisk.
Sauté it until you get a nice cooked aroma and the flour is a pale golden color. Don’t brown the flour. Keep the flame on low and then pour 1 cup chilled milk in a gentle stream with one hand and stir the sauce mixture with the other.
Stir frequently while the milk heats up. Simmer until it has thickened. Remove the saucepan from the heat and add the seasonings – ¼ teaspoon black pepper powder, a generous pinch of nutmeg powder or grated nutmeg and salt as required. Mix very well.
Boil some water and cook the pasta until al dente.
Add pasta to the white sauce. Add ¼ teaspoon each of dried oregano, dried basil and dried thyme. Or add your choice of herbs.