Sift together the flours onto a clean surface and then form a well with it.

Next add the eggs to the center of the well and whisk with a fork until combined and then slowly begin to add in the flour from the edges.

Once the egg and flour are combined used a pastry knife to scrape the surface to bring it all together to form a dough.

Knead for 6 to 8 minutes before wrapping in plastic and chilling in the refrigerator for 30 minutes.

Remove the plastic from the dough and cut it into ¼’s.

Lightly flour ¼ of the dough and lightly roll it out. Run it through the hand crank pasta maker on the 0 setting.

Fold the dough into 1/3’s and then run it through the hand crank pasta maker again. Repeat 1 more time.

Change the setting from 0 to 5 and then run it through the hand crank pasta maker.

Cut the dough ever 15”-18” inches long, dust it with flour on both sides and then run it through the tagliolini attachment.

Hang the pasta to dry for 30-45 minutes before boiling in salted water.

Refrigerate for up to 3 days.