Using freshly milled flour to make whole-wheat spaghetti offers a great al dente bite.
Whisk together all-purpose flour, durum flour, whole-wheat flour, and salt in a large bowl. Whisk together egg yolks, eggs, and oil in a medium bowl. Using 2 forks, gradually incorporate egg mixture into flour mixture until roughly combined. Turn dough out onto a floured work surface; knead until dough is very smooth, about 10 minutes. If dough is too dry and does not come together, add water, 1 teaspoon at a time, as needed.
Fold dough in half crosswise, and reroll through pasta machine. Continue folding and rerolling dough until it is as wide as the pasta machine , 1 or 2 times. Once appropriate width is reached, continue rerolling dough through pasta machine, reducing width of rollers 1 setting at a time, until dough has been rolled through Setting 4 , flouring dough as needed to prevent sticking. Cover rolled dough sheet with a towel. Repeat process with remaining 3 dough portions.
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