Wild Ramp Pasta

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Recipe - Wild Ramp Pasta

From the Weston Kitchen

1-2 hours
Cook Time


  • 1 cup flour
  • One egg
  • 12 ramp sprigs, leaves separated from bulbs


It's ramp season. Time to forage for those wonderfully pungent leek relatives... and turn them into delicious pasta!

  1. Blanch the ramp leaves by placing them into boiling water for two minutes, and then plunging into ice water.
  2. Place the blanched ramp leaves into a food chopper or finely chop by hand.
  3. Make a mound of flour in a large mixing bowl and dig a well into its center.
  4. Break the egg into the center and add the chopped ramp leaves. Use a fork to mash the flour into the well. Continue to mash until you have formed a uniform ball of dough.
  5. Wrap the dough in plastic wrap and allow to rest 15-20 minutes.
  6. While the dough rests, finely chop the ramp bulbs. Set aside.
  7. Place a pot of water on to boil.
  8. Pull a palm-sized chunk of dough from the ball, and feed the dough into a pasta machine until desired thickness, then feed it into the noodle cutting attachment of your choice. You can also roll out the pasta by hand and slice with a knife.
  9. Hang the noodles on a pasta drying rack or a broom handle over a few chairs while you finish rolling out your noodles. 
  10. Boil the noodles 3-5 minutes, until soft. Drain and immediately toss with olive oil, lemon juice, and minced ramps. You can also make a pesto, substituting ramps for the basil and garlic.

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