Wheat Pasta (Lindsay Bailey Ebert)

1. Sift together dry ingredients:
   • 1½ c. wheat flour (White wheat works best.)
   • 1½ c. white flour
   • ½ tsp. salt
2. Make a well in the center and pour in:
   • 5 eggs
   • 2 tsp. oil
3. Mix together with a fork or your fingers.
4. Knead together until stiff and elastic (firm dough!)
5. Cover with plastic wrap and let rest for 30 min.
6. Break off a ball of dough. (Keep the remaining dough covered with plastic wrap.) Roll out dough to 1/16 in. with a pasta machine or with a rolling pin on a generously floured work surface or pastry mat.
7. Cut to desired width using a pasta machine, or roll up dough and thinly slice with a sharp knife.
8. Hang or lay flat to dry for at least 15 min. before boiling.
9. Boil like regular pasta. Homemade pastas tend to cook quickly.