Ramp Pasta Dough
The beauty of this dough is that it is very versatile; you can shape it into small balls and cook as gnocchi, or roll out into pasta sheets and make plates of ravioli, cannelloni or strands of pasta. However you shape it, give it a try this weekend.
Equipment
Ingredients
- 3 oz Ramps
- 3 oz Walla Walla Onion Greens
- 2 oz Fresh Spinach
- 2 eggs
- 1 tbsp Extra virgin olive oil
- to taste Sea salt and black pepper
- pinch Grated Nutmeg
- 10 oz Flour
Instructions
- Bring a pot of salted water to a rolling boil.
- Add all three greens and blanch till wilted.
- Strain greens out, rinse under cold water and squeeze as much water out as possible.
- In a blender, mix the greens, eggs, olive oil. s/p and nutmeg and puree until smooth and green.
- In a stand mixer, combine the puree with flour and knead for seven minutes. You may need to add flour if the dough is too sticky.
- If making gnocchi, mix in a few tablespoons of grated parmesan.
- If rolling into pasta, follow your pasta machine manufacturers instructions.
- Cut into wide noodles, then cook quickly in a medium stock pot in rapidly boiling, salted water. Toss with butter and serve.
Tried this recipe?Let us know how it was!