Delicate Whole-wheat 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