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Pasta Dough for Handmade Shapes

['1 1/2 cups semolina flour', '1 teaspoon kosher salt', '1 3/4 cups all-purpose flour', 'plus more for surface']

Blend semolina flour, salt, 1 3/4 cups all-purpose flour, and 1 cup warm water in a food processor until mixture just begins to form a ball. Turn out dough onto a work surface lightly dusted with all-purpose flour and knead, incorporating more flour if needed to keep dough from sticking, until smooth and elastic, 8–10 minutes. Wrap dough in plastic wrap and let rest at room temperature 1 hour.
Dough can be made 1 day ahead; wrap in plastic wrap and chill. Let dough come to room temperature before shaping.

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