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 ½ cup when adding more.
Window Panel Test - Gluten Test
This test will tell if you've worked / kneaded the dough enough.Take a piece of dough and flatten it out. Then begin to pull the edges little by little working your way around the flatten piece of pasta. Think of it as a car steering wheel and you keep on turning pulling out a little bit of the pasta into a window shape. The pasta will rip at some point. The idea is for it to not rip too soon. The larger the "Window" you create the stronger your pasta dough is and this is the measurement of how much gluten you've developed.