Add the nettle leaves, salt, pepper and eggs to a tall container. Puree it with an immersion blender. Alternatively, you can use a blender.
In a large bowl, add the nettle mix, oil, semolina and flour. Mix well until you form a dough.
Store the dough in a container and cover it with a lid to prevent it from drying out. Keep it in the fridge for at least 12 hours.
Cook the pasta in salted boiling water until the it rises to the top. If you make a big batch, you can dry the pasta for later use.