In a bowl, whisk the semolina flour, 00 flour, all-purpose flour, turmeric, and the nutritional yeast.
In another container, preferably one with a spout, add the water and salt. Mix until salt is dissolved.
Make a well in the middle of your dry ingredients and pour the water in. Using a wooden spoon or rubber spatula slowly mix in the flour with the water until a rough dough forms.
Knead with your hands in bowl or on a work surface. Add a little water until all the flour is incorporated. Knead until a smooth dough forms. You know you kneaded it enough when you poke it, it springs back. Should take about 10-12 minutes.
Place in an airtight container or wrap in plastic wrap. Let rest in the fridge for 30 minutes.
Blanch the herbs in a barely simmering water for 15-30 seconds. Fish out of the water using a strainer and immediately place in an ice bath. Once ready to use, carefully pat dry with paper towels.
Cut the pasta dough into four and dust with semolina flour. Putting your pasta machine at the widest setting (6), run your dough through 2-3 times. Change the setting up by two and repeat the process. Turn it up by two again and continue making it thinner and thinner until the dough is thin enough to see your fingertips. This should be the lowest setting. Lay the dough on a flat surface and brush off excess flour and brush with water. Carefully place your herbs on one half of the dough and fold the other half on top. Gently press down with a rolling pin. Using a pizza wheel or pasta cutter, cut off any uneven edges.
Carefully place it in the pasta machine again at setting 3 once, then move it to the thinnest setting 2-3 times. Cut into desired noodle shape.
To cook, salt your water (salty like the ocean, but not the dead sea) and bring to a boil. Add your pasta and cook for 2-3 minutes.