Mix flour and semolina in a bowl and create a well in the center.
Pour beaten eggs into the well and mix with a wooden spoon until incorporated.
Knead dough on a floured surface for 10-15 minutes until smooth and elastic.
Wrap dough in film and refrigerate for 30 minutes.
Shape 300g of rested dough into a rectangle.
Pass dough through a pasta machine multiple times, reducing thickness settings gradually.
Cut long sheets in half to maintain manageable lengths.
Run thin sheets through the linguine cutter attachment.
Dust pasta with flour and chill.
Tear mushrooms into strips along the gills.
Sauté mushrooms in 15ml oil and add chopped garlic.
Combine cooked mushrooms, garlic, chopped chilli, and torn herbs in a bowl.
Add parmesan shavings, 60ml oil, and butter to the mushroom mixture.
Boil a pot of salted water and prepare a sieve for cooking.
Cook pasta in the boiling water for 2-3 minutes until tender.
Drain pasta and toss immediately with the sauce ingredients.
Serve the dish immediately.