In large mixing bowl, combine flours and salt. Mound the flour then make a well in the center.
In a small mixing bowl whisk together the eggs and olive oil.
Pour 1/3 egg mixture into flour well, and using two fingers, blend the eggs into the flour, a little at a time, working from the center of the well outward to sides.
Continue to mix in this manner until the flour and egg mixture are well combined. If too dry, you may add a few droplets of water.
Knead the dough in a lightly floured surface until no long sticky and dough becomes smooth and flexible – about 5 minutes.
Shape dough into a ball then flatten into a disc and cover in plastic wrap. Set to side and allow to rest 20-60 minutes.
When ready to use, cut dough into 3 sections. Using 1 piece at a time, pat dough into rectangle shape and roll through pasta machine, on widest setting. Take dough and tri-fold it, as you would a letter and roll through machine again. Continue this pattern, reducing width of machine to desired thickness. Note: you only have to trifold the pasta 1-3 times.
Set cut pasta to side, lightly covered to prevent drying out. Cook immediately or keep refrigerated up to 24 hours, securely covered with plastic wrap.
