This pasta is excellent with a cheesy béchamel sauce and some crusty Italian bread for dipping.
2 cups all-purpose flour
¾ cups whole-wheat flour
¼ teaspoon iodized salt
4 egg whites
¾ cup puréed cooked salmon
¼ cup olive oil
1 tablespoon water
Sift together the flours and salt into a large mixing bowl. Whisk together the egg whites, salmon, oil, and water in a separate bowl.
Make a well in the center of the flour and pour in the egg mixture. Mix together the wet and dry ingredients by hand or in a mixer with a dough hook until fully incorporated and the dough forms into a ball. Wrap the dough in plastic wrap and let rest in the refrigerator for at least 1 hour, or up to 1 day. Allow dough to return to room temperature if it has rested in the refrigerator for more than an hour.
Roll out the dough on a floured surface, then form or shape pasta as desired.
To cook, bring a large pot of water to a slow boil. Add the pasta, and stir to prevent sticking. Cook until al dente. (Cooking times will vary depending on the size of the pasta formed.) Drain, and serve as desired.