Handmade Spinach Tagliatelle with Cheddar Beurre Blanc

• 🍞1.5 cups all-purpose flour≈ $1.50
• 🥚2 large eggs≈ $0.80
• 🥄1 cup fresh spinach≈ $1.20
• 🧈3 tbsp butter≈ $1.00
• 🥛1/4 cup milk≈ $0.35
• 🥄1 cup finely shredded Cheddar≈ $2.40
• 🧂1/2 tsp salt≈ $0.10
• 🌶️1/4 tsp black pepper≈ $0.10

Prices are rough US grocery estimates per ingredient and may vary by store and season.

1. 1

   Blanch spinach in boiling water for 30 seconds, squeeze out all excess moisture thoroughly, and blend with 2 eggs until smooth.

   Mark as done
2. 2

   Mound flour on a clean surface, make a well, pour in spinach egg mixture, and knead for 8 to 10 minutes into a firm dough; rest wrapped for 20 minutes.

   Mark as done
3. 3

   Roll the green dough out thinly, dust with flour, roll into a loose cylinder, and slice into ribbons of tagliatelle.

   Mark as done
4. 4

   Boil the fresh pasta in salted water for 2 to 3 minutes until al dente.

   Mark as done
5. 5

   In a pan over low heat, gently warm butter and milk, slowly whisk in shredded Cheddar until smooth, then toss pasta with the sauce and black pepper.

   Mark as done