1 Place the flour in a bowl. Add eggs, 2 tablespoons olive oil, 1 large pinch of salt and 3-4 tablespoons of water. Knead with the dough hook of a hand mixer into a smooth, firm dough (if needed, kneading in a little more water).
2 Sprinkle the working surface with flour and vigorously knead the dough with lightly floured hands for 5 minutes. Then wrap it in plastic wrap and let rest for 1 hour in the refrigerator.
3 Rinse dill, chervil and tarragon, shake dry, pluck leaves or fronds and chop coarsely.
4 Take dough out of the plastic wrap and cut into thirds. Roll 1 piece of dough 2 times through the roll of the pasta machine and place on the floured work surface.
5 Sprinkle half of the dough with 1/3 of the herbs. Fold over the other half of the dough and press firmly.
6 Put the dough through the roller of the pasta machine. Roll out the dough very thin (Level 2). Repeat rolling with remaining dough and herbs similarly.
7 Sprinkle a baking sheet with semolina. Cut the rolled out dough sheets with a pizza cutter in uneven pieces (shreds) and place on the plate.
8 Peel and chop onion and garlic. Slit each shrimp at the back and remove the black intestine threads. Rinse shrimp, pat dry and cut into small pieces.
9 Bring a large pot of salted water to a boil. Rinse tomatoes and cut into quarters, taking care to remove the stems and seeds.
10 Heat the remaining oil (2 tablespoons) in a pan. Sauté onions and garlic 2-3 minutes until translucent. Add shrimp, wine or juice and boil.
11 Add the tomatoes to the pan and cook for 2-3 minutes on low heat. Season with salt and pepper.
12 Add the herb pasta scraps into the boiling salted water and cook for 2-3 minutes. Lift out with a slotted spoon and drain. Mix with the tomato mixture and serve immediately.