Eggless Fresh Ramp Pasta

Ingredients

Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 cups Ramp Leaves
• ½ cups Water
• 1 cup All-purpose Flour
• 1 cup Semolina Flour Plus Extra For Your Work Surface
• ½ teaspoons Salt
• 1 Tablespoon Extra Virgin Olive Oil

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Blend the ramp leaves with the water until smooth and bright green, then strain through a fine sieve, pressing on the solids to get as much liquid as you can.

2. Mix the all-purpose flour, semolina flour and salt on a clean work surface and make a well in the center.

3. Pour the ramp liquid and olive oil into the well and gradually stir in the flour until a shaggy dough forms.

4. Knead the dough on a surface lightly dusted with semolina for 8 to 10 minutes, until smooth and elastic. Add a little more semolina only if it is very sticky.

5. Wrap the dough in plastic wrap and rest it at room temperature for 30 minutes.

6. Divide the rested dough into 4 pieces. Roll each piece through a pasta machine, or with a rolling pin, to a thin sheet, dusting with semolina as needed.

7. Cut the sheets into your preferred shape, such as tagliatelle or pappardelle, and dust the strands with semolina so they do not stick.

8. Bring a large pot of salted water to a rolling boil. Cook the pasta for 2 to 3 minutes until tender but still al dente.

9. Drain the pasta well, toss it with a small drizzle of olive oil, and serve right away.