Pour ¾ of the flours in a bowl or on a work surface. Add a pinch of salt, then make a hole in the center.
Add the eggs in the center, then with a fork start whisking them and slowly add a little bit of flour at a time.
When the dough becomes too thick and sticky, start kneading with your hands, for about 10 minutes, adding more flour if necessary.
When you have a soft uniform dough, cover it with plastic wrap and set it aside or in the fridge to rest for 15-20 minutes.
Split the dough in 2-3 parts, then take one out and cover the rest again with plastic wrap. Dust the dough with flour, then flatten it with your hands.
Roll the dough using a pasta machine or the rolling pin making pressure from the center outwards. Turn and flip the dough often to make it even and add more flour if it becomes sticky.
When the dough is uniformly thick (thickness 4 on the Imperia machine), roll it on the chitarra pasta cutter.
Set the tonnarelli on a clean towel or a pasta drying rack to dry for 15-20 minutes before cooking. Dust them well with flour to prevent sticking.
Cook in salted boiling water for 2-3 minutes before adding to your chosen sauce.
Notes
STORAGE:
Fresh Tonnarelli: Allow to air-dry for about an hour if freshly made. Place in an airtight container or a sealed plastic bag. Store in the refrigerator for up to 3 days. This method is not recommended as they might stick together due to the cool humidity.
Cooked Tonnarelli: Cool to room temperature. Toss with a small amount of oil to prevent sticking. Refrigerate in an airtight container for up to 5 days.
Freezing: Lay the pasta on a baking sheet, freeze until solid, then transfer to freezer bags. Can be frozen for up to 3 months.