One more week and ramps will be a distant memory until next spring. Made similarly to orecchiette con broccoli. Inspired by Mario Batali

Bucatini with ramps

serves 2

the pasta:

1 c + 1 T AP flour

2 T water

2 T olive oil

2 eggs


160 g dried bucatini

the sauce:

2 T olive oil

4 anchovies

1 pinch dried peperoncino

1 bunch of ramps, cleaned, greens separated, bulbs chopped

the topping:

1/2 c breadcrumbs

2 T olive oil

more olive oil for drizzling

1. Mix together flour, water, olive oil + eggs in a food processor for 1 minute. Pour out onto floured work surface + knead by hand for a minute until smooth. Cover and let rest for 20 minutes. 2. In a frying pan, heat olive oil on medium heat, add peperoncino + anchovies. 3. When anchovies have melted, add chopped ramp bulbs and cook until soft, about 5 minutes. Turn off heat until pasta is ready. 4. Put the breadcrumbs and oil in a small skillet + toast on medium low heat until crispy and browned, about 4 minutes. Plate and set on the table. 5. Bring a large pot of salted water to boil. 6. Push pasta dough through your extruder, cutting them at about 10 inches length. Be sure to flour generously as it comes out so they don’t stick together. 7. Boil pasta for one minute or so, even less, strain and add to the sauce along with ramp leaves. 8. Mix on medium heat for a minute, until ramp leaves have wilted. If dry, ladle in some pasta water. 9. Plate, top with bread crumbs, drizzle with a fruity extra virgin olive oil and serve.