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1
Sift both flours into a food processor and sprinkle salt over. Set aside.
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2
Whisk whole eggs in a small bowl, and then whisk in oil and water.
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3
With the food processor running, pour in the egg-oil mixture slowly.
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4
Add the egg yolk as the mixture begins to form into a ball.
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5
Process until the dough is a buttery color and forms into a smooth ball, which should take about 30 seconds. DO NOT OVER-MIX.
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6
Remove dough from food processor and knead it with your hands for a minute.
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7
Form it back into a ball. Wrap with plastic wrap and let it rest for 20 - 30 minutes.
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8
Place dough on a lightly-floured surface and divide into four equal balls. Keep unused dough wrapped in plastic while you work, to prevent it from drying up.
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9
Lightly flour one of the dough balls and form into a disc.
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10
Feed it through a pasta machine roller set at the thickest setting (No. 1); repeat.
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11
Fold the dough strip into thirds or quarters to create a square.
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12
Feed the dough strip through the pasta machine six times, flouring as needed and decreasing thickness by one setting each time, ending at number 5 or 6, depending on the thickness desired.
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13
Cut dough into 13 inch long strips while soft.
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14
Dry strips on a rack or on a board for at least 15 minutes.
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15
Repeat with remaining 3 balls of dough.
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16
Use immediately. Or dry the strips completely (at least 24 hours) and store in a large re-sealable food storage bag for up to 3 days.
