*Some recipes like the one that comes in the box with this attachment, recommend the use of oil. I have not tried that approach yet. It probably works fine too, you be the judge.
Mix the 2 flours in the Kitchen aid bowl using the paddle beater.
Mix the eggs and water together with a whisk and slowly add them to the mixer while in motion on setting 2.
After the big, kind if hard dough ball forms, stop and change over to the dough hook for a couple of minutes.
If you make ravioli, you'll want flexible dough or you'll get cracking. If the dough cracks or if air is captured inside during the sealing process, they are garbage as they will come apart in the boiling water.
To get dough flexible enough that it doesn't crack while making the ravioli, be sure to cover the dough between the first and second rollings and not let it sit longer that 30 minutes. Here's where the oil recipes may have an advantage -- also, a light coating of water will help make a good seal.
Will store fresh for a couple days in the fridge or frozen for a couple months.
Boil only for a couple minutes. A couple more if frozen.