In a large bowl over a kitchen scale, measure both flours.

Whisk in salt and seasonings.

Dump dry ingredients out on work surface, forming a mound. Make a well in the center.

Add spinach, eggs, oil and milk to the well.

Have whole wheat flour easily accessible to add as needed.

Begin to whisk to break up the eggs. Slowly push the flour into the well, whisking as you go. Do this until the dough is too heavy to whisk, then move onto to using your hands.

Knead dough 10 minutes or so, adding flour a tablespoon at a time until the dough no longer sticks to hands or work surface.

Once finished kneading, the dough will be a firm ball and not stick to hands or work surface. Depending on the flour used, the texture may feel gritty like sandpaper, this is fine.

Wrap dough ball in plastic wrap and let sit at room temperature (70F) for 30-60 minutes.

On a floured surface, cut dough into 4 equal parts. I eye ball this.

Roll out each piece so it is roughly ½ inch thick and the general size of the feeder to the pasta machine. Cut the piece in half, width wise, for easy handling. Lightly dust with flour.

Using the pasta maker, roll out the dough until slightly thicker than a piece of a paper. Follow up with fettuccine attachment. Toss with flour to avoid sticking.

Place noodles in mounds on parchment paper. This is especially important if you wish to freeze them.

Once all noodles are cut and placed into mounds, they can be immediately boiled in salted water for 3 minutes.

To freeze, place mounds on a baking tray and flash freeze for an hour. Then, wrap each mound with plastic wrap and freeze until ready to cook. Add an additional minute to cook time.