------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
  
      Title: Delicate Whole-Wheat Pasta
 Categories: Pasta     
   Servings:  8
 
       1 c  Flour, whole-wheat pastry 
       1 t  Salt 
       1 c  Flour, unbleached 
       2 ea Eggs 
       2 t  Olive oil 
       2 T  Water; (more as needed) 
 
   Sift flours and salt together into a large mixing bowl or food processor.
   Add the eggs and oil, and work together until you have a moderately
   sticky lump (if working by hand) or a grainy mixture (if working with a
   food processor).  Add 2 T. water, and work the dough until you have a
   fairly firm lump.  Add a little more water or flour as needed to get a
   good-feeling texture.
   If working by hand, don't try to reincorporate the flakes that fall off
   the main lump.  Knead the dough gently for 5 minutes, wrap in a damp dish
   towel, and let it rest 30 minutes to an hour.
   Divide the dough into 8 parts and roll out very thin with a rolling pin
   or pasta roller.  It will thicken and shrink a bit after the rolling, so
   roll a little thinner than you want it to end up.
   Makes 24 lasagna noodles, or enough spaghetti/fettucine for 8.
  
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