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Weigh the flours separately using a kitchen scale for accuracy.
Pour the flours into the bowl of a stand mixer. Use the dough hook attachment to combine for a minute.
Whisk all four eggs together in a separate bowl. Turn the mixer on to the 2 speed and slowly pour in the eggs. Also add 1 tablespoon of water. Let it mix for about 1-2 minutes.
Turn off the mixer and try to use your hands to bring the dough into a ball. If it is still very crumbly, add the additional tablespoon of water and continue to mix, either using the dough hook or your hands, at this point. The dough should still be kind of crumbly, but you should be able to get at least 3/4 of the whole mixture formed into a rough ball. You do not want supple, wet dough here. If the humidity in your house is high (like if it's summertime, raining, or both, you may not need the second tablespoon of water. If the humidity is very low, you may need to wet your hands when kneading into a ball shape to add just a bit of extra water.
Once kneaded into a rough but still crumbly textured ball, wrap in plastic wrap and let rest for 30 minutes.
Set up the extruder attachment with your pasta shape of choice. Roll the rested dough into walnut sized balls and follow the manufacturer's directions to extrude the pasta onto a floured cookie sheet or cutting board.
When you're ready to cook the pasta, bring a pot of water to a rolling boil. Salt the water generously, and cook the pasta for 3 minutes, or until it's floating to the top. Strain the pasta, preferably using a spider strainer, and sauce as desired.