Shapes: Thin, Long Pasta 200g whole wheat flour 200g 00 or all-purpose flour 4 large eggs and 3 large egg yolks
Whole wheat can be “bready” so I do not recommend using it with any thick shape.
Whole grains will drink up more liquid than all purpose flour so pay attention to the dough and add more water if needed.
Whole grains will also take a little longer to cook.