Mix together the flours and salt. Make a well in the center, and crack in the eggs. Pour the olive oil and herbs into the egg mixture in the well of the flour, and whisk together with a fork until well combined.
Slowly start incorporating some of the flour from the banks of the well into the egg mixture. Continue mixing until a dough is formed. Knead the dough for about 5 minutes, using small amounts of additional flour if necessary to prevent sticking, for about 5 minutes.
Lightly coat the dough ball in olive oil, and then wrap in stretch wrap or put into a baggie, and let rest at room temperature for 30 minutes.
Using a pasta roller, roll small sections of the rested dough through the largest setting, and then again several times gradually working the thickness of the pasta down as you guy. I found that a level 5 was perfect for fettuccine. Your milage may vary depending on your specific tastes and pasta machine.
If rolling this out by hand, make sure to fold it over a few times and re-roll it to get a similar texture to the machine rolled pasta.
Set over drying racks until you are ready to cook and serve.
WARNING: Fresh pasta cooks in 1-2 minutes, so make sure your sauce is DONE DONE before cooking your pasta.