Purée the chopped ramps with 1/3 cup plus 1 tablespoon of water.
Whisk together the 2+1/4 cups of all-purpose flour and pinch of salt.
Add the three tablespoons all-purpose flour and stir to coat the shallot pieces.
TIP: If you don't have a spätzle press, squeeze the batter through a colander with large holes.