Place the two flours and salt in a large mixing bowl, stir to combine.
Make a well in the centre of the flour then add the eggs and oil into the well.
Using a fork, pierce the yolks, then lightly beat the eggs and oil. Gradually begin to mix the eggs with the flour. When the dough starts to become too thick to continue mixing with the fork, use your fingertips and hands.
When the dough has come together in an almost ball form, pour it out onto a lightly floured surface. Form the dough into a ball and knead until the dough is smooth, 5 to 15 minutes (depending on how proficient you are at this).
The dough will become smooth and elastic. If the dough is sticky, dust it lightly with flour and continue kneading. If the dough is too crumbly, wet your hands a little and knead more.
Cover with plastic wrap and let stand for 30 minutes at room temperature.
If rolling the dough by hand, use a pasta rolling pin and roll it very thin (⅛” to 1/16” thick). Cut in ⅓” to ½” strips.
If you have a pasta machine, cut the dough into 6 equal pieces, and press flat. Run each piece of dough through a pasta-rolling machine, several times at each thickness, before adjusting the setting, until the desired pasta setting is achieved (about ⅛ to 1/16-inch thick). Cut the pasta into the desired shape and use as preferred.
(Please refer to the manufacturer’s instructions for rolling and cutting.)
Pasta should be cooked just before serving, with sauce hot, ready, and waiting.
Bring a large stock pot of salted water to a boil.
Pasta should be cooked until just al dente (still firm when bitten). As it will continue to cook in the sauce, slightly undercook it in the water. Fresh pasta will usually take 2-3 minutes to cook (but could take from 90 seconds to 4 minutes, depending on thickness), so do not walk away.
Add a little pasta water to the sauce with the pasta to bring the whole dish together.
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