Put all-purpose flour, whole wheat flour & salt into the container of your food processor fitted with an “S” blade.
Pulse to combined.
Add eggs, olive oil and water and process until the mixture just starts to form a ball.
Dump dough onto a floured surface and knead until it is firm and not sticky (about 4-5 minutes).
Place dough ball on a well-floured surface and cover it with a bowl. Let it stand for at least 1 hour.
Separate your dough into 8 equal pieces.
Roll a piece of dough using a pasta maker into a rectangular sheet. Start at a low thickness setting (I usually start at 2) and increase until the dough has reached your desired thickness (I prefer a “6” on my pasta machine, which goes as high as 7).
Once you have a thin rectangular sheet, pass it through the pasta cutter attachment of your pasta maker, using whatever shape noodle you prefer.
Hang on a rack or set on a cooling sheet to harden.
Repeat with remaining portions of dough until you have used them all.
Allow the pasta to air dry for at least 15 minutes and up to 12 hours (to prevent it from clumping together while it’s cooking).
When you’re ready to cook, bring water to a boil using a large pot,
Cook half of the pasta for 2-3 minutes (the noodles will float), in the boiling water.
Use tongs to remove the cooked noodles and place them in a colander to drain, but DO NOT DISCARD WATER! Save the water and cook the second half of the noodles.