Stir together the all-purpose flour, whole wheat flour and salt in a small pile on a clean surface. Make a hollow in the center, and pour in the olive oil. Break eggs into it one at a time, mixing with a fork and incorporating flour mixture until the dough is wet enough to come together. Knead on a lightly floured surface until the dough is stiff and elastic. Rub dough ball with olive oil, cover with plastic wrap and let rest for 20-30 minutes to relax.
Roll out dough by hand with a pasta machine to achieve the desired thickness of noodles. Cut into desired width and shapes and lay to dry on floured sheet tray. Allow the pasta to air dry for at least 5 minutes to avoid having it clump together. While pasta rests, bring a large pot of salted water to a boil.
Once water is boiling, add the pasta, and cook for 2 to 3 minutes. Fresh pasta cooks very quickly. It will float to the surface when fully cooked. Drain, and use as desired.
Serving Size 8