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In a mixing bowl, stir together your two types of flour and the salt. Slowly drizzle in the warm water stirring with a fork until your dough begins to clump together. Dump your dough out onto a lightly floured surface and knead by hand for about 4 to 5 minutes or until your dough is smooth and elastic. Wrap your dough in plastic wrap and let rest at least 30 minutes or up to an hour. Divide your dough into two pieces. Keep the second piece of dough wrapped in the palstic while you work on the other. Shape your dough into a flat disk, and on a lightly floured surface roll the dough to a thickness of about 1/8 of an inch. I find the easiest way to roll the dough is to roll the pin up and down, then turn the dough 1/4 turn and roll agin. Keep repeating this process, lightly dusting the dough with flour if it begins to stick, until you reach the desired thickness. Use a pastry or pizza cutter to cut your dough into 1 to 1 1/2 inch strips. Pick up one strip and gently stretch slightly with your fingers. Place the strip between the palms of your hands, and gently rub back and forth to twist the dough into a tube like shape. Once you have shaped the top of the strip, tear it off and continue rolling the rest of the strip. I use the width of my closed fingers (about 4 inches) when measuring the length of the completed rolled dough. Continue to roll and tear the remaining strips of dough, then drop the finished strozzapreti onto a lightly floured baking sheet. Complete the same process with the other half of the dough. Lightly dust the completed strozzapreti and refrigerate until needed.If not using the strozzapreti, you can also freeze them. Place them on a waxed paper lined baking sheet in the freezer. Once frozen, place the strozzapreti in an airtight bag until needed. Do not thaw the frozen strozzapreti before cooking, simply add an additional minute or two for cooking. Prepared strozzapreti should be cooked in a large pot of lightly salted boiling water. The pasta is cooked when it rises to the top of the pot.  (My strozzapreti took about 4 minutes to cook “al dente”.) Use a chunky sauce for this pasta shape.