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1
Place 2 cups of the whole wheat flour in a mixing bowl or a clean kitchen counter. Create a well in the center.
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2
Place the eggs, olive oil, and sea salt in the well. Slowly incorporate the flour into the wet ingredients until a nice dough starts to form. If you need to, add some water to the mixture.
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3
Wrap up your dough and let it rest for 30 minutes.
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4
Cut the dough into two so it's easier to handle. If you have a pasta maker/roller, roll out the dough to the desired thickness (I usually go to the thinnest setting) and cut into your desired shape.
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5
If you do not have a pasta maker/roller, you can roll out your dough by hand. It is a workout but well worth it.
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6
Remember to sprinkle the pasta with the left over whole wheat flour. If you do not, the dough will start sticking together and it will be a mess.
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7
In a warm pan, put the olive oil and shallots. Once the shallots are cooked, place the garlic in the pan.
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8
Take the sausage meat out of it's casing and cook in the pan.
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9
Once the sausage is cooked, place the washed lamb's quarters in the pan. Make sure to thoroughly wash the lamb's quarters. It is very sandy.
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10
Bring water to a boil in a separate pot and season with salt. Place half of the whole wheat pasta in the pot. It should take less than 5 minutes to cook the pasta, depending on the thickness.
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11
Once the 2 batches of pasta are done, place into the pan with sausage and lamb's quarters and mix well. Taste for seasoning.
