Mix both flours, salt, 2 tablespoons of water, and whisked egg together in a medium-sized bowl with a wooden spoon. Knead with your hands until the dough comes together in the bowl, adding water (½ tablespoon at a time) as needed. Be careful not to add too much water. The dough should be relatively dry to the touch. If dough is too wet, add a bit more flour.

Wrap the dough in plastic wrap and set aside to rest for 30 minutes in a cool area or in the fridge.

Remove the dough from the wrap and halve with a knife. Roll the first half of the dough flat into an oval shape with a rolling pin.

Pass the dough 3-4 times through the Remy Olivier Pasta Machine (setting #6). In between each pass, place the long piece of dough horizontally in front of you, then fold from left to right (or vice versa), pat or use a rolling pin to flatten slightly, and sprinkle flour on each side before putting it through the machine again.

Once the dough is flat and smooth, dust both sides once more with a bit of flour. Pass the dough through the pasta machine’s attachment to make wide or thin noodles, as desired.

Gently pull apart and separate any noodles that appear to be slightly stuck together. To prevent sticking, lightly dust noodles with cornstarch and toss gently with hands.

Repeat with the second half of the dough.

Bring a large pot of water to a boil. Drop the noodles into the water. Once brought back to a boil, turn heat down to medium (but maintain the boil). Cook for 1-3 minutes depending on the noodle thickness.

Rinse cooked noodles under cold water, drain and place in a bowl. Drizzle on some olive oil and toss to prevent sticking. Set aside or cover and put into the fridge until ready to use.