In the bowl of an electric mixer fitted with the paddle attachment, combine both the flours and the eggs. Mix until crumbly. Add 2 tablespoons water, and mix just until dough begins to form. Remove dough from mixer and knead by hand until it forms a ball. Cover with plastic wrap, and let rest for at 15 minutes.
Bring a large pot of salted water to a boil. On a lightly floured surface, roll dough into 1/16-inch-thick sheets. Using a sharp knife, cut pasta into ribbons. Cook until tender, 2to 4 minutes. Drain and serve immediately. Or, cover uncooked pasta with plastic wrap and store in the refrigerator for up to 1 day.