HAND MADE LINGUINI, ROASTED RAMPS, BACON, TOMATO, CRÈME FRAICHE, MARCONA ALMONDS

Type_Pasta_BIG

 

TYPE
Blake Rushing

9 oz. all-purpose flour
3 eggs
Salt
3 cups baby tomatoes
1 bunch ramps or scallions
1 cup Marcona almonds, chopped
1 cup crème fraiche
2 Tbsp. chopped tarragon
1 cup store bought or house-cured bacon, diced

Place flour in the center of a cutting board and make a dip in the middle. Place eggs in center and slowly start incorporating the two. Once incorporated, knead the dough for 3-5 minutes to form the gluten. Pasta ball will need to rest for 10-20 minutes. While resting, caramelize the bacon in a hot pan with olive oil. Drain fat once golden brown. Keep on stove top ready for finishing garnish while pasta cooks. Flour cutting board and roll the pasta out thin with a rolling pin. For rustic style pasta, try to get it to the thickness of a nickel. Once thin, roll up and cut to a ¼” thickness with a sharp knife. Immediately drop into boiling salted water for a 7 minute cook time. Turn heat to high on pan of bacon. Once sizzling, add ramps and cook 2 minutes. Then add tomatoes and almonds. Saute two more minutes. Once pasta timer has gone off, drain and toss together in a sauté pan. Place on center of four plates and garnish with a fat spoonful of crème fraiche, chopped tarragon, and edible summer blossoms if available. Makes 4 portions.