Fresh Whole Wheat Pasta with Saffron, Clams and Italian Sausage

Instructions

1. 1

   Combine hot water and ground saffron in a small bowl and let steep as it cools slightly

2. 2

   Whisk together whole-grain and semolina flours in a large bowl, form a well and add eggs and saffron water

3. 3

   Gradually push flour into eggs using fingertips until dough starts to form, then transfer to floured surface

4. 4

   Knead dough using heel of hand, rotating and repeating, then cover and refrigerate

5. 5

   Heat olive oil in small sauté pan over medium heat and toast bread crumbs until golden brown, stirring frequently

6. 6

   Season toasted bread crumbs with salt and let cool to room temperature

7. 7

   Divide dough in two and roll each half through pasta machine to about 1/8 inch thick

8. 8

   Cut rolled dough into sheets and push through chitarra frame or attachment

9. 9

   Bring large pot of salted water to a boil

10. 10

    Heat remaining olive oil in large sauté pan over medium-high heat and brown the sausage

11. 11

    Add kale and sauté until tender and slightly caramelized

12. 12

    Reduce heat to medium and add garlic, red pepper flakes, clams and white wine, then cover

13. 13

    Remove lid when clams begin to open, add butter and let liquid reduce until it coats back of spoon

14. 14

    Cook pasta until tender, then strain and toss in sauté pan with lemon juice

15. 15

    Transfer to serving platter and garnish with toasted bread crumbs and parsley