In a small mixing bowl, combine the whole wheat flour and the all-purpose flour.

Place the sourdough starter discard, eggs, olive oil, salt, and 1 cup of your flour blend in a stand mixer with the dough hook attachment. Turn on and let ingredients combine. Slowly add more flour a quarter cup at a time, until the dough forms into an elastic but firm ball. You may not use all your flour – that’s normal. The dough should not be sticky, but should also not be dry and falling apart.

Let the mixer continue to “knead” the dough for a minute or two by keeping it on a slow speed. Then, wrap the dough with plastic wrap and let sit at room temperature for an hour.

Lightly flour your work surface (using any extra flour from your blend, or pulling some from a bag of flour). Roll the dough into a log and cut into 6 pieces. Flatten each of those pieces by hand into a rectangle shape.

Use the widest setting on your pasta maker attachment (or stand-alone pasta maker) to roll the dough into thin sheets. Fold and roll through again, then lightly flour and continue to move through the settings one-by-one until you get to the correct thickness (on my KitchenAid pasta roller, I stop at a 4 or 5 to make fettucine or spaghetti).

Use the pasta cutter attachment on your stand mixer to cut into fettucine or spaghetti, or cut by hand into the noodle shape of your choice.

Lay the noodles on floured baking sheets or hand them on a cutting rack to dry for 15 to 20 minutes.

Meanwhile, bring a pot of water to boil. When ready, add the noodles to the water and boil for 2-3 minutes. Drain, toss with sauce, and enjoy!