Combine both flours together and place them over a large space to work with a well in the center.

Combine eggs, olive oil, and salt, in a bowl. Pour into the well and break the eggs up with a fork. Now mix all the ingredients together in this working space.

Combine the dough into two equal balls. Put some flour on the surface so it doesn’t stick. Now you will knead the dough by taking the heel of your palm and pushing the dough away from you. Fold it over and turn it counterclockwise. Repeat the kneading process. This will take you four to five minutes to turn it into an elasticity material.

Return each piece to a ball patting it softly and refrigerate for 30 minutes.

Lightly flour a new surface where you can roll out the dough. Start in the middle with a rolling pin and push down and out. Roll it thin enough that you could see your finger through the bottom

Now let the dough dry for 10 minutes. After 10 you can cut the pappardelle. To do so, roll the pappardelle into small cylinders. Take a night and cut into ¾ inch-wide slices. Now you can unwrap your pappardelle and lightly coat it with semolina to separate. When ready you can cook your pasta!