Sift together both flours onto a clean cutting board and form a well.
Add the eggs to the center of the well and whisk with a form until scrambled and then slowly incorporate the flour into the whisked eggs until it is completely combined.
Knead for 1 minute to ensure it is mixed in completely, add water if the pasta is too dry, form a ball and set aside for 1 hour.
Next, divide the dough ball into 3 even parts and roll out each one until it is the 18” by 24” and place on a flour dusted sheet tray lined with parchment paper and let rest for 20 minutes. Repeat with the other 2 dough balls.
Next, fold the dough over several times and slice it to your desired thickness. About 1/3” for fettuccine. Repeat the process until all of the dough has been cut and toss it together with a little bit of flour and place on a sheet tray lined with parchment paper and sit for 20 to 30 minutes. For a more detailed explanation with images, click HERE.
Add the ricotta, lemon zest and lemon juice to a standing mixer with the whisk attachment and whip it on high speed for 2 to3 minutes or until light and fluffy. Season with salt and pepper.
In a large sauté pan on medium heat with butter add in the cooked chopped smoked salmon and sauté for 2 to 3 minute to heat it up. Next add in the whipped ricotta and keep warm over low heat.
Cook the noodles in a large pot of boiling salted water until they are al dente, or slightly crunchy, strain them add them to the saute pan with the ricotta and toss. Season with salt and pepper.
Serve the pasta with fresh chiffonade basil and oregano leaves.