Categories: Pasta 
      Yield: 8 servings 
  
      1 c  Flour, whole-wheat pastry 
      1 t  Salt 
      1 c  Flour, unbleached 
      2 ea Eggs 
      2 t  Olive oil 
      2 T  Water; (more as needed) 
  
  Sift flours and salt together into a large mixing bowl or food processor. 
  Add the eggs and oil, and work together until you have a moderately sticky 
  lump (if working by hand) or a grainy mixture (if working with a food 
  processor).  Add 2 T. water, and work the dough until you have a fairly 
  firm lump.  Add a little more water or flour as needed to get a 
  good-feeling texture. If working by hand, don't try to reincorporate the 
  flakes that fall off the main lump. Knead the dough gently for 5 minutes, 
  wrap in a damp dish towel, and let it rest 30 minutes to an hour. Divide 
  the dough into 8 parts and roll out very thin with a rolling pin or pasta 
  roller.  It will thicken and shrink a bit after the rolling, so roll a 
  little thinner than you want it to end up. Makes 24 lasagna noodles, or 
  enough spaghetti/fettucine for 8.