Whisk the 00 flour, semolina and salt together in a medium-sized bowl. Pour the mixture onto a clean, cool counter top. Make a well in the center of the mixture.

Place 2 of the eggs and all of the egg yolks in the well and add the water. Beat the eggs and water together using a fork.

Start pulling the dry ingredients into the wet until a dough begins to form.

Knead the dough for 7-10 minutes or until firm but silky to the touch.

Tightly wrap the dough in plastic warp and let sit at room temperature for 1 hour.

Unwrap the dough and divide into eighths.

Using a KitchenAid pasta attachment, roll each section of the dough to the second to last setting (#7 on my attachment). Handle the dough with care - it will tear very easily.

Brush half of each strip of pasta with the remaining egg, lightly beaten. Arrange the parsley leaves on top of the egg wash and fold the untouched half of the pasta over top. Run your hands firmly over top of the pasta to force any air out and to create a seal. Trim any rough edges and cut the pasta into 3x5-inch rectangles. Dust with flour and set aside until ready to cook.

While the pasta dough is resting, make the pesto. Place the pistachios and garlic in a large food processor. Blitz until the mixture resembles a coarse meal.

Add the arugula, cheese, parsley, salt, and crushed red pepper flakes and blitz.

With the food processor running, stream in the olive oil and lemon juice. Blitz until a thick paste forms.

Transfer the pesto to a bowl and refrigerate until ready to use.

Place a large pot of water over high heat.

While waiting for the water to boil, heat the canola oil in a large skillet until shimmering. Add the remaining parsley and fry until browned but not burnt. About 1 minute.

Remove the skillet from the heat and transfer the parsley to a plate lined with paper towel. Immediately sprinkle with a little salt.

Return the skillet with the residual oil to the heat and add the pesto. The pesto will melt into the oil. Leave the pan at a low temperature while you cook the pasta.

Liberally salt the now boiling water and add your pasta. Cook the pasta for 2 minutes or until tender.

Using a large slotted spoon, transfer the pasta from the water to the skillet with the pesto.

Add a ladle or two of the pasta water and toss the pasta to coat.

Transfer the dressed pasta to 4-6 plates and garnish with fried parsley, Parmesan cheese, chopped pistachio and additional arugula.