Fresh Ramp Pesto Pasta

Do you have dreams of being a pasta chef?

 Well this recipe is a fool-proof way to become one. The secret to the perfect dough is giving it the love it kneads (hehe) - don't give up when your hands get tired! Push through until you feel like you could play wall-ball with the dough. But don't do that, because that would be such a waste of pasta... 
Feeling isolated and want some company in your kitchen? Follow along in the video below!
 Recipe by Alix Baker (@alixmbaker)
Ingredient List:
(Feeds 4)
For the dough:

2 cups plus 1 ½ tbsp Finely Ground Flour
3 large eggs
1 tbsp Olive Oil
1 tsp Kosher Salt

For the Ramp Pesto Pasta:

Remy's Easy Ramp Pesto
Kosher Salt
Handful of Chopped Nuts
Fresh Grated Cheese
Cracked Black Pepper


For the dough:
1. On a counter or large board, make a pile of the flour. Form a well in the center of the pile with your fingers (make it deep!). 
2. In the center of the well, add the eggs, olive oil and salt. Using a fork, slowly and carefully whisk the eggs and gradually incorporate the flour from the sides of the well. If your well does spring a leak, use the flour to build a dam.
3. When the egg mixture is no longer runny, ditch the fork and use your hands to work the ingredients into a smooth dough. Kneading pasta is a labor of love, and will take 8-10 minutes. You can tell it’s done if it bounces back when you poke it (this means the gluten is active and ready for its rest).
4. Form a disk with your dough, wrap it in plastic, and set it on your counter to rest for at least 30 minutes. You can tell it’s nicely rested by poking again - if it holds its shape the gluten has relaxed and you’re ready to roll your pasta.
For the pasta:
1. Set up a pasta crank, Kitchen Aid pasta attachment, or use a rolling pin on a board. Lightly flour your surface. Cut the dough into 4 equal parts. Set 3 of those parts aside in the plastic wrap to avoid the dough drying while you work.
2. Roll the dough to about ⅛ inch. If your dough becomes sticky while rolling it out lightly dust with flour.
3. IF USING CRANK: Start by feeding pasta through on the widest setting. Fold it in half, then feed it through again leading with the squared edge. Gradually narrow the settings on your crank, continuing to feed the dough through leading with the wider edge. If it gets too long to work with comfortably, cut it in half and keep rolling.
4. Once the dough is nearly as thin as construction paper, you’re ready to cut it into fettuccine. (Tip: If you place your hand beneath the sheet of pasta you should be able to just make out the color of your skin).
5. Cut the pasta into 10-inch long sheets. Feed sheet through the fettuccine setting on your crank, or use a knife to cut the dough into ¼ inch noodles (you can fold the pasta sheet in half twice to make it easier to cut). Lightly dust with flour and set aside while you repeat the process with the remaining dough. 
6. If you’re not cooking the pasta right away, place it on a parchment-lined baking sheet, wrap in plastic and refrigerate for up to two days. (You can also freeze it or dry it for later use. Fresh will always be best). 
Time to cook:
1. Bring a large pot of water to boil. Season generously with kosher salt; it should taste like salt. 
2. Carefully drop half of the pasta into the water, letting the noodles fall through your fingers so they don’t stick together. Cook for 1-2 minutes at the most!
3. Meanwhile, place about 3 tablespoons of pesto in a saucepan and combine with 3 tablespoons of the pasta water to make a sauce.
4. Use tongs to move the pasta directly from the water to your pan. Toss with the pesto, taste and plate.
5. Top with chopped nuts, a nice dusting of fresh grated cheese, a drizzle of good olive oil and a crack of black pepper!
6. Pour yourself a glass of wine, and eat immediately - you've earned it!

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