4.5ouncesfresh ramp leaves about 4.5 cups of sliced leaves
8ozall purpose flour2 cups of flour
½ teaspoonkosher salt
flour, semolina or fine cornmeal, for dusting as needed
Instructions
Roughly chop the ramp leaves and combine in a highspeed blender with the egg yolks. Puree the mixture, ideally using the accelerator attachment-it will take a few seconds.
In the bowl of a stand mixer or by hand, combine the flour and salt. Pour in the ramp puree but don't scrape all of it from the blender. Mix the ingredients together with a paddle attachment until just combined, then squeeze it with your hands to make it stick together.
If the dough seems dry, add a little extra ramp puree.
If the dough seems wet, add a little extra flour until it feels right.
Switch to the dough hook and knead for a minute. Allow the dough to rest for 30 minutes wrapped in cling film before rolling out.
After cutting, toss the cut pasta in semolina flour or fine cornmeal to prevent sticking. Freeze the pasta or store in the refrigerator for up to 3 days, tossing occasionally with more semolina or fine cornmeal if needed to prevent sticking.
To serve the pasta, bring a pot of salted water to a boil, add the pasta and cook for a minute or two until they float. Remove the pasta with a spyder strainer, toss with your favorite spring ingredients, butter or olive oil and plenty of grated parmesan. A simple sauce like pesto works too.
Video
Notes
The pasta will keep in the fridge for 3-4 days before it starts to lose color, and can also be frozen. If ramps are unavailable (try a farmers market in Late April or May) you can also use colcots, or green garlic.