Add both flours to a mixing both with the salt and mix together until completely combined.

Create a well in the center of the flour mixture using the back of a rounded bowl or large spoon. Crack the eggs into the well and the olive oil and water.

Begin beating the egg mixture with a fork, gradually incorporating the flour from the sides. Keep mixing gently to avoid breaking the well. As you continue to mix, the flour will thicken the egg mixture, forming a shaggy dough.

Remove the shaggy dough and on a floured surface, fold the mixture together using a bench scraper or your hands until a smooth dough ball forms. Knead the dough by hand for about 10 to 15 minutes until it becomes smooth and elastic. If the dough feels sticky, add 1 tablespoon of flour at a time during kneading. Initially, the dough may seem dry and crumbly, but it should become smooth and slightly tacky.

Shape the dough into a ball and tightly wrap it in plastic wrap. Allow the dough to rest at room temperature for at least 30 min or up to 3 hours. Alternatively, you can refrigerate the dough for up to 24 hours. Before rolling, bring the dough to room temperature.

Lightly dust a flat surface with flour.

Divide the rested pasta dough into 8 equal pieces and loosely cover each piece with plastic wrap. Take one piece at a time and roll it into a ¼ inch thick rectangle. Sprinkle it with flour.

Fold each sheet of pasta into 1” to 3” folds with a dusting of flour each fold, then cut each pasta sheet into ⅛ inch sections. Once cut, unravel each section to for your noodles. 

To freeze uncooked fresh pasta, form it into small mounds on a parchment paper-lined baking sheet and freeze until solid, then storing it in an airtight container in the freezer for up to 1 month. Cook the frozen pasta directly without defrosting.

To cook the pasta, boil a large pot of salted water and drop the pasta into it. Stir occasionally and cook until the pasta is tender, which usually takes around 3 to 5 minutes depending on the shape and size of the pasta.