Making pasta is an amazing way to preserve the essence of you have in abundance. We’re especially fond of making this pasta with ramp tops, one of our favorite fleeting spring ingredients. In our kitchen, we use our Arcobaleno pasta extruder (see Note). Here, we offer a hand-rolled alternative formed into small cavatelli. This dough is extremely versatile, and you can use it for many different pasta shapes. Don’t be afraid to play around
This pasta dish makes use of many fleeting spring ingredients, including ramps, fiddleheads, and morels. In our kitchen, we use a pasta extrude to make semolina pasta using vegetable juices for hydration in beautiful shapes. For home, we offer a hand-rolled pasta recipe that you can make with ramps, or really, many vegetables (see page 599 for the recipe and our extruder method). If you want to make something even simpler, you can use your favorite dried pasta and a d the Ramp Top Puree from page 73.
We also love to add poached basil-fed snails from Mary Stewart (a.k.a. the Snail Lady) in California to this dish. You can buy them at mikuniwildharvest.com. For ease, we left them off here.
This simple puree is one you can toss with the spring pasta on page 75 or with white beans. You could also spoon it over a steak. Freeze it for a taste of the season after ramps are long gone.