Note re eggs: Large eggs=2 oz each, Medium=1.5 oz each. When substituting egg sizes, do the math.

Break eggs in a bowl. Add salt and olive oil. Whisk well.

In food processor dump flours. Add egg mixture and process. Itll start out shaggy then roll up into a ball that spins around. Add water if too dry. Add flour if too wet.

Dump out onto work surface and knead a little.

Divide the ball into 3 smaller balls, about 5 ounces each. Wrap in plastic and leave in cool place for an hour or refrigerate up to 3 hours.

Start pasta machine on the rollers on #1 or farthest apart. Knead by running the pieces through the rollers 6 or 7 times, folding the pasta top to bottom or side to side the achieve a long sheet slightly narrower than the machine rollers.

Run the sheets through the rollers narrowing the rollers each time until the thickness desired. 6 for capellini and papardelle. 5 for linguine and fettucine. Cut sheets in half as they get long and unwieldy.

Sprinkle lightly with flour and run sheets through the cutter. Dont wait too long. As it dries, the rollers dont grip as well.

Cooking fresh pasta: Fresh pasta cooks in about 4 minutes - it floats to the top of the water when it is ready. Take a strand out on a wooden fork and bite it to make sure it is done to your taste - it will be resistent but not tough.