Make the pasta dough: Mix semola and wheat flour together on the counter top. Make a well in the middle.
Crack the eggs into the well and mix slightly.
Start gradually mixing the flour into the eggs with a spoon.
When all flour is mixed in, put the dough together with your hands and start kneading. At this point the dough is sticky, it is normal. Just knead it for 5 more minutes.
Wrap the dough in plastic and set aside to rest.
Using the pasta rolling machine roll out the dough, starting with the thickest setting, number 1. Flour the dough so it doesn't stick to the rollers. Fold the dough in half and roll again on the same setting. Then set number 2. Roll again. Don't fold this time. Keep rolling the dough until you rich the setting number 4.
Using the cutting attachment cut the pasta into linguine shape. The pasta is ready!
Make the pesto sauce: Remove big stems from the basil. Put the basil leaves, pine nuts, garlic and cheese into the food processor. Add the olive oil, lemon juice, salt, some ice and blend the sauce till smooth. The sauce is ready!
Bring a big pot of salted water to a boil and cook the pasta for 2 minutes.
Heat the pesto sauce with the vegetable stock in a skillet and add the cooked pasta to the pan. Cook for 2 minutes. Serve the pasta in a pasta plate, decorate with fresh basil leaves.