Ramp Sourdough Pasta
A fresh pasta dough made with sourdough starter and the addition of fresh ramp puree finished with a sauce made from ramps
Ilan Hall•
July 1, 2025
Ingredients (10)
Ingredients (10)
Pasta Dough
Finishing
Instructions
Make the Dough—Combine semolina (⅘ cup), 00 flour (⅔ cup), ramp purée (⅖ cup), sourdough starter (⅓ cup), olive oil (1 ⅘ Tbsp), and salt (1 pinch). Knead until a cohesive dough forms.
Vacuum Hydration—Transfer dough to a Sammic chamber vacuum sealer (or similar). Seal once to speed up hydration. Let rest 20 minutes.
Roll & Cut—Cut rested dough into portions. Roll out into thin sheets and cut into linguine using a pasta cutter or knife.
Cook the Pasta—Boil in salted water until just al dente — toothsome but not mushy. Reserve a bit of pasta water.
Finish in Pan—In a hot sauté pan, add olive oil (to taste), ramp purée (2 Tbsp), sautéed ramp greens (1 handful), and cooked pasta. Toss everything together, adding a spoonful of pasta water to emulsify if needed.
Notes
Notes
Sourdough Starter
The sourdough starter gives a subtle tang and bounce to the pasta.
Olive Oil
The olive oil added to the dough enriches the texture and helps the noodles stay silky after cooking.
Ramp Purée
Ramp purée can be made by blanching ramp greens, shocking them in ice water, and blending with a touch of olive oil until smooth.
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