In the bowl of an electric mixer fitted with dough hook attachment, beat the flours, eggs, olive oil, salt and water on medium-low speed until a soft, smooth ball of dough is formed, about 5-10 minutes. If the dough is too dry, add more water as needed. The dough should feel elastic and slightly tacky to the touch.

Working on a lightly floured surface, knead the dough 3-4 times until it comes together.

Wrap tightly in plastic wrap and let stand at room temperature for at least one hour or in the refrigerator overnight, letting it come to room temperature prior to using.

Working on a lightly floured surface, divide dough into 4 equal pieces.

Working one piece at a time, turn on the stand mixer at speed 2 and feed dough through the pasta roller to knead, lightly flouring the dough as needed to avoid sticking. Fold dough in half and roll again, repeating as needed, until dough is smooth.

Adjust thickness to setting #2. Feed dough, repeating once.

Adjust thickness to setting #3. Feed dough, repeating once.

Adjusting thickness to setting #4. Feed dough, repeating once. Turn off mixer.

Transfer to an airtight container and place in the refrigerator for up to 2 days or in the freezer for up to 2 weeks.