Simple green pasta colored with ramp leaves. Serves 4-6
Course: Appetizer, Main Course
2ouncesfresh ramp leaves about 2 packed cups chopped
2cupsall purpose flour
Semolina flour or cornflour to dust the work surfaceas needed (optional)
Bring a pot of lightly salted water to a boil. Blanch the ramp leaves for 30 seconds, then refresh in an ice bath and drain. Chop the blanched leaves fine, then puree on high speed in a blender with the eggs until finely pureed.
In the bowl of a stand mixer or by hand, combine the flours, salt, and egg-ramp leaf puree. Mix the ingredients together with a paddle attachment until just combined, then switch to the dough hook and knead for a minute or two. 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 corn flour to prevent sticking. Freeze the pasta or store in the refrigerator for up to 3 days, tossing occasionally with more semolina or cornflour if needed to prevent sticking.