step 1
Make the pasta dough: In a large mixing bowl whisk together the Type 00 Flour (2 cups), Whole Wheat Flour (1 cup), and Kosher Salt (1 tsp) until combined. Make a well in the center of the dough and add in the Large Eggs (3). Begin whisking the eggs into the flour until a shaggy dough forms. Pour the dough onto a clean work surface with flour dusted on the surface. Knead the dough until a smooth dough ball forms and the dough bounces back slightly when you press it down, about 10 minutes. Shape the dough into a disc and wrap with plastic. Place in the refrigerator to rest for about 20 minutes.
step 2
Make the pesto: Bring a large pot of water to a boil over medium high heat and season liberally with salt. Place a bowl of ice water next to the pot.
step 3
Place the Mixed Green Vegetables (3 cups) into the boiling water and blanch until the color turns bright green and the leaves begin to wilt, about 20 seconds, and then remove from the boiling water and place directly into the ice water. Strain the greens and press out any additional liquid.
step 4
Place the greens in a food processor or blender with the Parmesan Cheese (1/2 cup), Roasted Walnuts (1/3 cup), and Green Garlic (2 Tbsp). Blend on high until the greens are finely chopped. Then, with the processor running on low, drizzle in the Olive Oil (1/3 cup) until a loose paste forms. Season with Kosher Salt (to taste) and adjust seasonings.
step 5
Cook the lamb: In a large skillet over medium heat, toast the Whole Coriander Seeds (1 tsp) and Fennel Seeds (1 tsp) until fragrant, about 2 minutes. Remove the seeds from the pan and use a mortar and pestle or spice grinder to crush the seeds.
step 6
Place the skillet back over medium heat and add the Olive Oil (2 Tbsp). Season the Ground Lamb (1 lb) with Kosher Salt (to taste), Freshly Ground Black Pepper (to taste), crushed coriander and fennel. Place the seasoned lamb in the skillet and let the meat cook until it begins to caramelize, about 3 minutes, then begin to break up the meat in the pan. Continue cooking until the lamb reaches an internal temperature of 165℉ (75℃).
step 7
Shape the pasta: Divide the dough into 4 equal potions. Working with 1 portion at a time, press the dough into a flattened rectangle. On a generously floured work surface, roll the dough to a ¼ (.75 cm) inch thickness and then cut into 1-inch (2.5 cm) thick noodles. Repeat with the remaining pieces of dough.
step 8
In a pot of heavily salted boiling water, drop the noodles into the pot. Pasta noodles will start to float in about 3 minutes.
step 9
Remove the pasta from the water and place directly into the pan with lamb. Add the pesto to the skillet and toss to coat completely. If the sauce seems thick, add in a spoonful or two of the pasta water to bring the sauce together.
step 10
Finish the pasta with freshly grated Parmesan Cheese (to taste) and Freshly Ground Black Pepper (to taste).
