serves: 1 pound of pasta
Some of the first pastas in Italy made by the Etruscans and later Romans were made out of barley flour and chickpeas. When wheat came on the scene, it was milled as whole wheat and used for pasta. We find 100 percent whole wheat a bit dense and hard to digest these days, so I use equal proportions of white and whole wheat here to make a light, fast-cooking pasta with a distinctive taste.
1 cup all-purpose flour
1 cup whole wheat flour
2 whole eggs
¼ cup extra-virgin olive oil
3 tablespoons water
Fit the regular steel cutting blade in the bowl of the processor (these batches are too small for the dough blades of most machines).
Measure the flour or different flours into the bowl; process for a few seconds to blend and aerate.
Drop the eggs and/or egg yolks into a spouted measuring cup or a small bowl; beat briefly with a fork to break them up. Mix in the measured amounts of oil and water (you should have 7 fluid ounces. To minimize the chance of overheating the dough, use eggs right from the refrigerator and cold water.
Start the machine running with the feed tube open. Pour the wet mixture into the bowl quickly; scrape all the egg drippings out of the cup into the processor too.
Let the machine run for about 1/2 minute. A dough should form quickly; most of it should clump or ball up on the blade-some may spread on the sides of the bowl-where it will twist and knead. Let the machine knead the dough for about 10 seconds. Turn the dough out onto a very lightly floured surface, and knead by hand for another 1/2 minute or so, until it's smooth, soft, and stretchy. Wrap and rest the dough, or store it as described for making the dough by hand.
If you have problems in the food processor-if there's no apparent clumping after 30 seconds, or the dough stiffens up very quickly, stop the machine and feel the dough. Adjust for stickiness or dryness by working in either flour in small amounts. You can continue to work the dough in the machine, but don't process for more than a total of 40 seconds-or turn the dough out to correct the consistency and finish kneading by hand.