It is important to chop the cooked ramp leaves very well or you will get streaky bits in the noodles. Like most fresh pasta, you should eat within a few days. If you can't get your hands on ramps, which are only available for a short time in spring (you can buy ramps online at Earthy Delights), use the green part of scallions.
My instructions are for a tagliatelle, a noodle rolled fairly thin that is about three-eighths of an inch thick. But this recipe will work with most pasta shapes.
• 10 ounces all-purpose flour (2 heaping cups)
• pinch of salt
• 4 ounces blanched ramp leaves, a little less than a cup
• 1 egg
Depending on how old your ramps are, you will need two or three big handfulls to get your four ounces. Get a huge pot of water boiling and add a handful of salt.
Toss the ramp leaves into the boiling water. Stir around and boil for one to two minutes.
Fish them out with a skimmer or the tongs and immediately dump them into a big bowl with ice water in it. Once they are cool, put them in a colander to strain.
Get a cloth towel, like a tea towel, and put the ramps in it. Wrap one end of the towel one way, then the other end of the towel the other and squeeze out as much moisture as you can.