1 c  Flour, whole-wheat pastry
1 ts Salt
1 c  Flour, unbleached
2    Eggs
2 ts Olive oil
2 tb 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, dont 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.