If you enjoyed the recipe on youtube where I explain how to make a basic pasta dough with egg, I think you may also enjoy the recipe for the Béchamel or Blanche Sauce that I used along with fresh spinach leaves to serve the Tagliatelle.
- 1 tbsp Butter
- 1 tbsp Flour
- 1 cup of whole Milk
- 3oz / 70g of Spinach leaves
- White Pepper
- Nutmeg
Add the butter and flour to a pan and put it on medium. You may sautée the flour, however, for the sauce to be white, you must not let it get darker. Therefore, after the flour has fried somewhat and is still white, then you will add the milk and which constantly. Relax, even if you have some lumps, decrease the heat to medium low and whisk. If you still notice there are some lumps, even great restaurants use hand blender. It is more convenient. Don’t let the sauce get too thick so you can spread around easily on the pasta. Lastly add, the Spinach leaves to the pan with the pasta and sauce and cook on medium low until the Spinach leaves begin to wilt.By the way, it is enough sauce for 4 servings.
Enjoy! Hope you like this recipe.
Do you have another sauce you’d rather have the pasta with? Let me know in the comments.
English 
Portuguese