1. Mix the flours together in a bowl then tip it out onto your bench. Create a well in the centre of the flour mound, I use the bottom of a bowl to do this so it is nice and firm.
2. Tip the eggs into the well and start to whisk them with a fork, breaking up the yolks and gradually incorporating the flour from around the sides into the middle.
3. Keep doing this until the mixture in the middle is thick enough that it won’t escape or run out – a scrambled egg consistency!
4. Go in with a bench scraper and start to fold it all together, cutting the egg mixture into the flour in an up and down motion. You are just trying to get a really evenly incorporated shaggy mixture.
5. Bring it all together into a mound with your hands. Knead the mixture for a few minutes until it comes together into a workable ball. It will – don’t fear! If it feels dry you can wet your hands and keep kneading.
6. When it comes together and has a slightly dimpled surface wrap it in cling film and rest for 10 minutes. After 10 minutes knead for a further 3 - 4  minutes until you have a nice smooth dough ball. The double rest is key!
7. Wrap tightly and rest for at least 30 mins but I prefer an hour or up to three.

Rolling

1. Work with a quarter of the dough at a time, keeping the rest tightly wrapped as you work.
2. Flatten the quarter out with your hand or a rolling pin, dust with flour and roll through the widest setting, then the next.
3. Fold the piece in half and roll back through the widest then the next. I repeat this process a few times. By working the dough you are creating smoother and silkier sheets.
4. Roll through the remaining settings twice each until it is your desired thinness, dusting with flour in between if it feels sticky.