Semolina Pasta (Vegan Pasta Dough)
Vegan semolina pasta is a simple, traditional Italian dough made only with semolina flour and water. Perfectly elastic and egg-free, it’s ideal for shaping fresh homemade pasta of all kinds.
Ingredients
- 450 g semola rimacinata flour
- 225 g lukewarm water
Instructions
- Place the semola rimacinata flour on a clean work surface (or in a large bowl).
- Create a well in the center and slowly pour in the lukewarm water.
- Using a fork or your fingers, gradually bring the flour into the water until a shaggy dough forms.
- Knead the dough for about 8–10 minutes, until it becomes smooth and elastic.
- If the dough feels too dry, wet your hands lightly; if too sticky, dust with a little extra flour.
- Wrap the dough in plastic wrap or cover with a bowl.
- Let it rest at room temperature for 30 minutes to relax the gluten.
- After resting, cut the dough into portions.
- Roll out with a pasta machine or rolling pin to your desired thickness.
- Shape into your favorite pasta: orecchiette, cavatelli, or sheets for lasagna and cannelloni.