Ramp leaf pasta dough that actually tastes like ramps Serves 4-6
Course: Appetizer, Main Course
Keyword: Fresh Pasta, Ramp Leaves
Highspeed Blender, Stand Mixer
6ozramp leaves6 cups chopped ramp leaves
Semolina or corn flour, as needed to prevent sticking
Chop the ramp leaves well, then transfer to a highspeed blender and puree with the egg yolks until smooth. If you don’t have a highspeed blender, you can use a food processor, but it won’t be completely smooth, which is ok, but you’ll have some straggler leaves sticking out of the dough.
Resist the urge to add water—eventually the water in the ramp leaves will release. Once the puree is smooth, transfer it to a stand mixer, add the flour and mix with the paddle until just combined, then switch to the dough hook and knead for a minute or two until it becomes a solid mass.
Remove the dough, wrap in cling film and rest for at least 15 minutes before rolling out. Toss the cut noodles with corn flour or semolina to prevent sticking.