Pour the flour into a large mixing bowl or in a heap on the counter. Make a well in the center and put the egg, egg white, oil and salt
into it. Mix together with a fork or your fingers until the dough can be gathered into a rough ball. Moisten any remaining dry bits of flour with drops of water and press them into the ball.
Knead the dough on a floured board until smooth, shiny and elastic (approx. 10 mins). Wrap in wax paper and let the dough
rest for at least 10 minutes before rolling it.
Roll out to paper-thin with rolling pin and dust with flour. Roll the
dough into cylindrical jelly roll shape and cut crosswise into even strips for fettuccine. Wider strips for lasagna. Unroll.
Boil for 5 – 10 minutes in rapidly boiling salted water or wrap in plastic wrap and refrigerate for up to 24 hours.