Wild Ramp Pasta
Ingredients
- 1 cup flour
- One egg
- 12 ramp sprigs, leaves separated from bulbs
Directions
It's ramp season. Time to forage for those wonderfully pungent leek relatives... and turn them into delicious pasta!
- Blanch the ramp leaves by placing them into boiling water for two minutes, and then plunging into ice water.
- Place the blanched ramp leaves into a food chopper or finely chop by hand.
- Make a mound of flour in a large mixing bowl and dig a well into its center.
- 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.
- Wrap the dough in plastic wrap and allow to rest 15-20 minutes.
- While the dough rests, finely chop the ramp bulbs. Set aside.
- Place a pot of water on to boil.
- 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.
- Hang the noodles on a pasta drying rack or a broom handle over a few chairs while you finish rolling out your noodles.
- 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.
