Mix flour and semolina on a clean surface or in a large bowl.
Make a well in the centre and add the eggs.
Mix gradually to form a soft dough and knead for five minutes until smooth.
Shape dough into a ball, wrap in cling film, and chill for 30 minutes.
Divide dough into four pieces and feed through a floured pasta machine at the thickest setting.
Repeatedly roll the pasta through decreasing thickness settings until thin and handleable.
Cut the pasta sheets into long strips and dust with semolina.
Heat olive oil in a large lidded pan and fry anchovy, capers, and garlic for 3 minutes.
Add tomatoes, oregano, chilli, and mussels, then cook covered for 6 minutes.
Remove mussels from shells, keeping some whole for garnish, and return meat to sauce.
Boil the pasta in salted water for 3 minutes or until al dente.
Drain pasta, reserving some water, then toss with the sauce and loosen if needed.
Serve in bowls topped with parsley and reserved mussels.