Combine the flours and place in a mound on a sturdy work surface.
Make a well in the center of the mound large enough to hold the eggs.
Place the eggs in the well and begin beating them with a fork, incorporating the flour gradually.
When the egg mixture becomes stiff, add the oil and begin to knead in the flour with your fingers.
Add enough water to make a smooth ball of dough as you knead in the flour.
Knead the dough an additional 10 minutes, until it is elastic and shiny.
Set the dough under an overturned bowl to rest for 30 minutes.
Divide the dough into 6 sections and roll out each section to a thickness of about 1/16 inch or as thin as possible without tearing the dough.
Dry the rolled dough slightly by letting it rest, uncovered, on the work counter for 10 minutes or so, turning once.
Dust with flour and roll up jelly-roll style.
Cut noodles to desired width.
Unroll noodles and cut to desired length.