Looking for a healthier pasta alternative? Whole wheat semolina pasta is a great vegan option that's packed with fiber and nutrients. Semolina is made from durum wheat, so it has a nice chewy texture that you'll love. Plus, this pasta is easy to prepare - just follow the simple steps in our recipe below. You'll be enjoying a delicious and healthy meal in no time!
Prep Time10 minutesmins
Cook Time3 minutesmins
Resting Time30 minutesmins
Total Time43 minutesmins
Course: Basics & Preparations
Cuisine: Italian-Inspired
Diet: Low Fat, Low Lactose, Vegan, Vegetarian
Keyword: pasta dough, ravioli vegan, vegan pasta dough, vegan ravioli pasta dough, whole wheat pasta
Mix the salt and semolina in a bowl, and then pour the warm water.
Transfer to a clean table and knead for 5-8 minutes. Add more semolina if too wet and water if too dry.
Cover with plastic wrap and reserve in the fridge for 30 minutes.
Stretch the pasta: pasta machine method
After refrigerating the pasta dough, cut the pasta into two same-sized balls (or more if you make more, keeping the proportions).
Press the balls to make small pancakes.
Set the pasta machine to the thicker mode and pass the dough.
Fold both edges of the dough inwards and pass the dough again; this way, the pasta will be more uniform. Rub some flour after passing the dough to prevent it from sticking to the machine.
Pass the dough again, and then continue passing the dough, switching to thinner settings until you reach the desired thickness.The recommended thickness for lasagna, spaghetti, or fettuccine: 2. For ravioli or other dumplings: 1 (the thinnest)
Cut stretched fresh pasta into 12 inches (30 cm) sheets.
Add the pasta to salted boiling water and cook the pasta for 2-3 minutes, until al dente.
Stretch the pasta: rolling pin method
After chilling the dough, cut the pasta into two equal balls (or more if you make more, keeping the proportions).
Stretch the dough over a lightly floured surface using a rolling pin or a clean bottle until the dough looks very thin. Use more flour to prevent sticking.
Storing
Sprinkle some flour on top if you plan to store them or cook them immediately. You can keep them in the fridge for 2 days or frozen for up to 4 weeks.
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Notes
Yes, you can use our gluten-free flour blend to replace the durum wheat semolina or flour for a gluten-free option.