Begin by adding 2 cups of flour, plus 1 teaspoon of salt. Pulse the food processor a few times to combine the two flours. I used Whole Wheat Flour and All-Purpose Flour.
The Whole Wheat Flour has a protein level around 13-14% which the protein in flour actually turns into gluten. Pasta is built on gluten development. The best practice is to use a high gluten flour to create the textural chew within the pasta that we all have come to love. Not too tough/chewy, not too soft.
If you want a softer pasta, then do so by using the pasta machine and work your way down to setting #9 which is the thinnest.
Next, add in the eggs one at a time along with 1 tablespoon of olive oil. The flour will turn into a dough ball very quickly. Allow the machine to run for about 10-15 seconds after coming together. Not any longer, or risk the food processor blade ripping the dough. Once the dough forms a large ball stop the food processor.
Knead the pasta dough on average 8 to 15 minutes. Your technique/skill will determine the about of time it takes. If more flour is needed due to too much moisture from the eggs, add under a 1/2 cup when adding more.