Combine the flours on pasta board or counter top and make a well in the center. Add the eggs and salt to the well; work the ingredients together, adding as much warm water as necessary until a firm dough forms.

Divide into 3 pieces and ship into balls and rub with olive oil. Roll out each ball on a lightly floured surface into sheets no less than 1/8-inch thick. Let rest 10 minutes, or until the dough is dry enough to be rolled jelly roll style without sticking, but not so dry that it will crack when rolled. Slice each pasta roll into strands about ¼-inch wide with a sharp knife.

In a pot large enough to cook all the pasta at once, bring the water to a boil, add 1 tablespoon of salt and then the pasta. Cook for 3 minutes, or until they are just done al dente and then drain.

Secchiaroli Style Option: When draining pasta, leave ½ of the cooking water in pan along with the tacconi. Add Secchiaroli sauce to the pot. Place over low heat for 5 minutes to absorb sauce. Serve in warmed bowls with a sparerib or two for each guest. Pass the Parmigiano-Reggiano and hot red pepper flakes. Makes 10 servings.