1/2cupall purpose flour,or use all whole wheat flour
semolina flour to prevent sticking
Sift/whisk together the flours and salt. Place on a clean surface and make a well in the middle. Add the egg and olive oil.
Beat the eggs and olive oil in the well with a fork and begin slowly incorporating the flour with a swirling circular motion, eventually switching to a bench scraper or your hands. Start forming a ball and squeeze the dough together with your fingers. You want the dough to be a bit tacky. Not quite sticky, but not too dry either. If the dough feels sticky, a bit more flour may be incorporated.
Once the dough is formed, wrap in plastic and allow it to rest in the refrigerator for at least 30 minutes.
Either by hand or machine, roll out thin strips of pasta. Use the linguini attachment or a pizza slicer to create thin strips of linguini.
Set aside to dry on a rack (a hanger also works well) and bring salted water to a boil. Cook for 3-5 minutes, testing frequently. Homemade pasta cooks much faster!