1. Mix the flours and salt together in a neat pile on a clean surface. Dig a hole into the center of the pile, forming a volcano like figure. Crack the eggs into the hole.

2. Take a fork and begin whisking the eggs, slowly adding in the flour little by little until a dough is made. Because eggs vary in size, it is possible that you will need to add a bit of water or flour to get the right consistency.

3.Begin kneading the dough by hand until the dough is a stretchy texture (about 10 minutes). You may also use a stand mixer with a dough hook if available. Wrap dough in plastic wrap and allow to rest for 20 minutes (resting will prevent rips and tears). 

4. Lightly flour your clean work surface and roll the dough out into a rectangular shape to the desired thickness. You may also use a pasta machine if available. Sprinkle the dough with corn meal to avoid sticking. Trifold the dough, bringing both sides to meet in the middle. Cut the dough into even strips to your liking (this can be done with a knife, dough cutter, pizza cutter, or bench scraper). Using a bench scraper or spatula, suspend the newly formed dough strands in the air to unfold and then swirl them in corn meal to prevent sticking. 

5. You may now boil the fettuccine in salted water until it floats or dry the noodles and store in an airtight container for later use.