Description
Fresh ramps make delicious pasta.
Ingredients
Scale
2 ounces fresh ramp leaves
2 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
10 egg yolks
Few tablespoons of water (leftover and cooled from blanching the ramps)
4 tablespoons unsalted butter
2 tablespoons lemon infused olive oil
5 green onions, thinly slice
12 fresh ramp leaves, sliced
1/2 cup heavy cream
1 cup frozen petite peas
1/4 cup chopped fresh herbs (Italian flat leaf parsley and fresh mint)
salt and freshly ground black pepper
freshly grated parmesan or romano cheese
Instructions
- Blanch the ramps in a small amount of boiling water for about 1 to 2 minutes. Use just enough water to cover them. Transfer just the ramps to an ice water bath. When the ramps are cool, blot them dry between an absorbent towel and then squeeze them in your hand to remove excess water. Finely chop the ramps in a small food processor. Add 5 egg yolks and pulse to form a puree.
- On a board, by hand or in a stand mixer fitted with the paddle combine ramp/egg yolk mixture with 1 ½ cups of flour, ¼ teaspoon of salt and just enough water to bring the dough together.
- Knead the dough by hand or with the dough hook about 5 to 10 minutes or until smooth.
- Wrap dough in plastic wrap and let it rest at room temperature for 30 minutes to 1 hour.
- Repeat the process with the remaining ingredients to make the plain pasta dough.
- Cut your pasta dough into 4 sections each. Working with 1 piece at a time, roll your pasta dough into sheets using a pasta machine up to number 4.
- Then cut one color into strips and lay the strips across the other color to form a green and white pattern as seen in the photo. Press the strips so they adhere.
- Run the green and white pasta sheets through the machine up to number 6 and then cut into fettucine. This makes 1 pound of pasta.
- Cook half the pasta just a few minutes in boiling salted water until al dente. Store remaining pasta for another use or cook it all doubling the amount of sauce.
- For the sauce: Melt butter and olive oil over medium heat.
- Add green onions and ramps; cook 1 to 2 minutes or until softened.
- Add cream and peas; bring just to a simmer. Stir in herbs. Season with a good amount of salt and pepper
- Stir in drained pasta.
- Toss with cheese
Notes
This dough recipe makes 16 ounces of pasta. The sauce is enough for 8 ounces of pasta.
Store uncooked pasta in an air-tight container in the freezer.
- Prep Time: 30 minutes
- pasta dough rest: 30 minutes
- Cook Time: 5 minutes
- Category: pasta
- Method: stove top
- Cuisine: Italian