Fresh Whole-Grain Pasta

1. To a food processor, add flours, eggs and oil. Pulse until dough starts to form a ball, 20 to 25 pulses (about 45 seconds). Turn dough out onto a generously floured surface and knead until no longer sticky, 15 to 20 kneads (about 45 seconds). Wrap dough in plastic wrap; let stand at room temperature for 30 minutes.

2. Dust 2 large baking sheets with white whole-wheat flour. Lay two large sheets of parchment paper over a table or countertop (about 3 to 4 feet long each).

3. Divide dough into quarters. Work with one ball at a time, keeping others wrapped in plastic wrap. Using a rolling pin, flatten 1 ball of dough on a lightly floured work surface. Using a pasta maker set to the widest setting, pass dough through once, then fold over into thirds. Pass the dough through the machine a second time. Reduce the setting by one level and pass the dough through again. Repeat 2 more times, reducing the setting after each pass. (The dough will elongate with each pass, so this is a great time to enlist a helper.) Lay pasta sheet on the parchment. Repeat with remaining balls of dough.

4. Meanwhile, bring a large pot of salted water to a boil. Pass pasta sheets through the larger noodle-cutting side of the pasta machine to cut into noodles. Nest each batch of noodles on prepared sheets or racks.

5. Drop pasta into boiling water, stirring gently, and cook until pasta is al dente, 4 to 5 minutes. Drain and serve with your favorite sauce.