Rye Noodles with Sprouts and Mushroom Sauce

For the dough: Mix both types of flour, making a pile on a work surface, make a well in the center and pour in eggs. Add salt and oil and knead to a smooth dough. If dough is too dry, knead in a little water. Cover with plastic wrap and let dough relax for at least 30 minutes.

For the sauce: Meanwhile, trim mushrooms and cut into slices. Peel shallot and finely chop. Rinse sprouts in cold water and drain well. Rinse and trim celery and cut diagonally into very small pieces.

Divide dough into portions and roll out flat on lightly floured surface. Place dough so through a pasta machine until dough has reached the desired thickness. Then cut with a cutting roller or a knife in  3/8-3/4 inch wide noodles. Cook in boiling salted water. Remove drain well.