Ramps three ways. In pasta dough. In pesto. And roasted for garnish. It doesn’t get much rampier than this.
1 bunch ramps
1 tablespoon olive oil
¼ cup raw almonds
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon lemon zest
1⁄3 cup olive oil
grated Pecorino for serving
2 cups+2 tablespoons all purpose flour
2 tablespoons ramp pesto
1 tablespoon water
- Bring a large pot of salted water to a boil.
- Preheat oven to 375°F.
- On a sheet pan, toss the ramps with 1 tablespoon olive oil.
- Roast until the leaves are golden and the bulbs are somewhat tender, about 12 minutes.
- Transfer to a food processor and pulse with the almonds, salt, pepper, and lemon zest until finely chopped.
- With the blade running, slowly add the olive oil in a steady stream until just combined.
- To make the dough, combine flour, eggs, pesto and water to the food processor.
- Process for a minute or so.
- Pour out onto a work surface dusted with flour and knead by hand for another minute.
- If too sticky, add flour slowly. If dry and too hard to work with, dip fingertips in water and continue to knead until the dough is soft and elastic.
- Cover with plastic wrap and let rest for at least 20 minutes.
- Separate dough into 4 equal parts.
- Starting with 1 part, roll out dough with a pasta machine, beginning at the widest setting and gradually working your way down to setting 1 or 2, depending on your machine and your preference.
- Starting at the short end, cut 1x12” ribbons using a sharp knife or pastry wheel.
- Cook pasta for 1–2 minutes.
- Reserve ½ cup cooking water and add it by the spoonful to thin out the pesto to your liking.
- Toss the pasta with the desired amount of pesto and serve with grated cheese.
Made it? Tell us about it–