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1
First you need to blanch the ramp leaves.
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2
Fill a medium sauce pot with water and add a pinch of salt.
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3
Bring it to a boil.
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4
While its coming to a boil get a bowl filled with ice water ready.
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5
When the water comes to a boil drop in the ramp leaves and boil for about 30 seconds or until they turn bright green.
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6
With a kitchen spider or slotted spoon pull ramps out of the boiling water and plunge into ice water to stop the cooking.
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7
Leave them in there for a minute or two then drain them.
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8
In blender add the drained and cooled ramps and 1/2 cup water.
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Blend until smooth.
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Add both flours and salt into your food processor.
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Pulse until combined.
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With processor on low slowly pour in 1 tablespoon olive oil and the ramp/water mixture.
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Pulse until the dough forms a ball.
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14
You can adjust now if the dough is still dry, only add 1 spoonful at a time.
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15
Turn dough out on a floured (use semolina flour) surface and knead dough until totally combined and dough is smooth.
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16
Cover dough with a sheet of plastic wrap and let dough rest at least 15 minutes or store in the refrigerator for up to two days.
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Rolling out the pasta: Cut dough into 4 pieces and keep the sections that you arent using covered with plastic wrap.
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This dough will dry out quickly.
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Also have a tea towel ready for drying out the pasta or if making ravioli have a sheet pan floured with semolina.
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Flour 1/4 of the dough with semolina and roll it out to the shape of a rectangle.
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Fold the rectangle in thirds and repeat.
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Do this three times to work the dough.
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You can also do this with a pasta machine.
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If using a pasta machine just fold the dough and run it through the pasta machine starting with the widest setting.
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25
I have a pasta machine but still roll it out by hand.
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I roll the long strips of rolled out dough and then cut it into strips (whatever size width pasta you want) and lay it out flat on tea towels to dry.
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27
You can hang it over a cabinet door to dry but I have dogs so I cant.
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28
Repeat with the rest of the pasta.
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29
Cooking the fresh pasta: Fill a large stock pot 3/4 of the way full with water and add a nice bit of salt.
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30
The water should taste like the sea.
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Bring to a boil, add pasta to boiling water, reduce heat to simmer and cook 2-5 minutes.
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32
This cooking time really depends on the thickness of your pasta.
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Cook to your preferred level of tenderness.
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Be careful not to over cook.
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Have your sauce ready and waiting for your homemade pasta!
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36
This recipe will make 48 ravioli or one pound of cut pasta.
