Mix the dough

1. Combine both flours and the salt into a pile on your counter.  Form a well in the center about 5 inches across.  It's okay to see the counter.  The purpose is for the flour to act as a wall to hold the eggs in the center.  Think a dormant volcano holding an egg lake.

2. Using a dinner fork, slowly work around the shore of the lake gathering flour into the eggs to form a paste.  Your flour shore may collapse and that's okay.  Push it back up until you form a good paste with the eggs and flour then use your hands to continue adding as much flour to the eggs as it will take.

3. It is very likely that not all of the flour will be absorbed.  That's okay.  Once the dough is stiff and only slightly tacky, start kneading it on the counter.  It's good for the arms but also good for the dough to make sure you get the gluten developed and also a good distribution of all the ingredients.  When it is kneaded well, wrap the pasta dough in plastic wrap then in a zip top bag.  Place in the cooler for at least 4 hours, but better is overnight.

4. On rolling day, cut the pasta dough in half, wrap well one portion and roll the second.  Lightly dust the counter and press the dough flat into a disk.  If you are using a pasta machine, start with roller setting 1 and roll through at least twice, folding the dough in half for the second pass on number 1.  Graduate one number at a time and pass the dough only once through each number until you arrive at the thickness (or thinness) you prefer.  I stop at 8 on my machine, an Atlas.

5. Cut the dough while it is still pliable.  As the cut pasta comes off the machine, place it on a lightly floured sheet pan and fluff the strands so each doesn't stick to another.  Dust the top again with flour and continue cutting then rolling and cutting again.  When you are done, the pasta should be cooked within an hour.