Add in both the all-purpose and semolina flour into a mixing bowl and mix together.
Combine the eggs, beet juice, sea salt and olive oil into dry mixture.
Mix all ingredients together with a spoon until dough-like constituency. Knead the dough together, creating a flat circle and cut it in half.
Place a decent size strip of wax paper on the counter next to pasta maker and dust it semolina and all-purpose flour.
Run dough through size 7, fold dough over and repeat.
Fold over again and run dough through size 5, fold dough over and run through size 3. As you fold, make sure to add flour to the layers and smooth it in.
Once desired thickness is reached, cut dough into desired sections.
Lay the flattened pasta on floured wax paper and let dough sit for 15 minutes.
Repeat the steps for the second half of the dough.
After dough has rested, run the it through the pasta cutter until noodles are made.
Pasta can be cooked right away, if not cooking right away dust them with flour, arrange them into small nests and let them dry for 30 minutes. Wrap them and store them in the refrigerator. Pasta will last 2 days in the refrigerator and up to 2 weeks in the freezer.