Combine the two flours and make a mound with a well in the centre.
Crack the eggs in the centre of the flour mound.
Slightly beat the eggs with a fork or directly with your hands and from there start to knead, incorporating the eggs and flour into a dough.
If you feel that the dough is too dry to come together, add the water little by little. Depending on the size of the eggs you may not have to use any water at all, or all of it.
Add the olive oil to the dough and keep kneading. As a general rule, you want to add it like you added the water, little by little. Do not add it if the dough is already sticky. It needs to feel elastic and compact.
Roll out the dough (by hand or using a pasta machine) until about 1 mm thick. If doing everything by hand, it is easier to divide the dough into smaller balls (we made 5) and roll those out separately.
If cutting by hand: Let pasta sheets sit for 15 minutes under a generous sprinkle of flour. Roll each sheet over itself, creasing it loosely so that it won't break where it bends. Add more flour if needed, as long as you avoid any sticking. To make tagliatelle, cut the rolled dough every 5 mm. Unroll the pasta coils and let them sit all ruffled and airy on some more flour.
Cook in salted boiling water for 3-4 minutes. If not cooking immediately, I recommend adding even more flour and moving the pasta around often to prevent it from sticking. If you have the possibility to hang it to dry that is the best way to prevent sticking.