Whisk the eggs together.
Sift the all-purpose flour on a clean surface. Add the semolina flour on top of the all-purpose flour. Use your fingers to incorporate the two flours together.
Make a large well in the center of the flours. Add the whisked eggs, chopped herbs, extra virgin olive oil, and water into the well. Use your fingers to mix it all together.
Knead the dough for 2-5 minutes until it forms a smooth ball. Add more water if the dough feels dry, and if the dough feels sticky then add a little more flour.
Wrap the dough ball in Saran Wrap and set aside at room temperature for 30 minutes.
Dust a clean surface liberally with semolina flour. Roll out the dough as thin as you can. Then, use a flat spatula to carefully remove the dough from the surface and flip over. Roll out the opposite side as thin as you can.
Then cut the dough into medium-sized strips, about 3-4 inches. Roll out each strip as thin as you can, then use a pizza cutter or sharp knife to slice into thin strips.
Wrap 5-6 strips around your fingers and toss in some more semolina flour to ensure that they will not stick together. Place into serving-sized portion piles.
Place the fresh pasta into an air-tight container and place in the freezer until ready to use.
When ready to use: Bring a large pot of salted water to a boil. Transfer the pasta from the freezer to the pot of water. Cook for 7-8 minutes, until al dente.
I recommend garnishing with extra virgin olive oil, freshly-chopped parsley, lemon zest, thinly sliced salami, feta cheese, and toasted crushed cashews. It is divine!