Stir together the all-purpose flour and the semolina flour in a medium sized bowl.

In a food processor, puree the tofu with the water, salt, and turmeric.

Transfer the tofu mixture to the bowl of a stand mixer. With a dough hook, mix in the flour mixture a bit at a time, until a soft and kneadable dough is formed. You might not need all of the flour mixture.

Remove the dough from the mixing bowl, and knead it on a clean surface dusted with all-purpose flour or remaining flour mixture. Continue kneading for about 5 minutes, until the dough is soft, smooth, and no longer sticky.

Wrap the dough in plastic wrap and let it sit at room temperature for 30 minutes, or in the refrigerator for up to one day. If you have refrigerated your pasta dough, allow it to sit at room temperature for at least 30 minutes before using it.

Divide the dough into four pieces. Working with one piece at a time, roll out the dough with a rolling pin on a lightly floured surface, or using a pasta machine.