• Place both the flours on your work surface or in a bowl. Add the salt and mix.
• Make a well in the middle of the flour and add the water and olive oil.
• Start mixing with a fork or your hand to  incorporate the wet ingredients, starting with only ½ cup of the water, adding more as you need, with the flour until you obtain a well-combined mixture.
• Transfer the dough onto a lightly floured surface and knead the pasta dough for about 10 minutes, until it becomes smooth and elastic. If it feels too dry, add just a tiny bit more water.
• Place the dough in a bowl and cover it with a damp kitchen towel. Refrigerate for at least 30 minutes so the gluten can develop.
• Cut the dough into two equal pieces. Place one of the pieces of dough on a piece of parchment paper and sprinkle with a bit of flour to prevent the dough from sticking. Place another piece of parchment paper on top of the dough. Then,  roll the dough out using a rolling pin into a thin sheet. While rolling the dough, sprinkle lightly with a bit of flour to stop it from sticking. Repeat this with the other piece of dough. OR, If you have a pasta machine, you can use it to roll out the dough. First, help yourself with the rolling pin so it’s thin enough to pass through the widest setting. Then feed it through the machine a few times to make it thinner.
• The next step is to cut the pasta. First, choose the shape you want. I believe it is easiest to cut the pasta into long strips like Tagliatelle, Pappardelle, or Fettuccine. For these shapes, you just need to generously flour the dough sheets, then fold the pasta sheet into a roll and then cut with a knife, as thin or thick as you'd like. You can also use the dough for ravioli, tortellini, or lasagne sheets. Additionally, you can use a pasta machine to make other pasta shapes like spaghetti with this dough.
• Bring a large pot of water to a boil and add 1 teaspoon of sea salt to the water. Then add the pasta to the water and cook for 2 to 3 minutes. You'll know the pasta is ready, at the perfect 'al dente' point, when it rises to the top of the pot. Reserve any past water for your sauce, and then drain the pasta, add to the sauce of your choice, and enjoy!
• After the paste is cooked it is best enjoyed fresh but can be stored in an airtight container in the fridge for 2 to 3 days.

Storing the Pasta Dough:

• Drying: Portion the pasta into individual nests and leave it out on your kitchen counter to dry for 24 hours. The time will vary depending on the climate where you live. Just look out for pasta that snaps cleanly, with no bend. Once dried, simply store it in an airtight container for up to a month. Cook in salted boiling water for 8 to 10 minutes.
• Fridge: Portion the pasta into individual nests. Store in an airtight container for three days maximum. Cook in salted boiling water for 2 to 3 minutes.
• Freezer: Portion the pasta into individual nests. Place the nests into an airtight container and freeze for up to 2 months. There is no need to defrost, just cook the frozen pasta in salted boiling water for 3 to 5 minutes.