I have a bag each of semolina flour and durum flour.

Hi Deb,

Semolina is just another name for durum wheat--my go-to egg pasta dough recipe listed here includes a little bit of both. I usually add between 25-50 grams of semolina to my egg dough depending on the size of the batch. If you want to make some of the hand-formed shapes (like cavatelli, capunti, orecchiette, etc.), you would just need semolina and water.

Hope this helps!
Meryl