This recipe creates a plant based pasta dough which is used to Pasta sheets, they can then be used for Ravioli, Tagliatelle, Noodles or even Gyoza.
Make the pasta dough
Take 200 gm of fine semolina flour and make a well.
Add 70 gm of hot water into the well
Using a fork, gently stir the flour into the water until the water is absorbed.
At this point, you have to knead the flour and bring together the remaining flour into the dough. This will take a fair few minutes of kneading. It will seem to take a while, but it’s worth the effort.
After about 3 or 4 mins the dough will become smooth. At this point rest the dough in clingfilm or a damp cloth for 20 mins before rolling.
Cut the dough into 2 pieces for easier handling. Using a pasta rolling machine roll out the 2 pieces of dough into two long sheets.
To make the sheets start at the thickest setting and working down to about setting 9 until they are about 1 to 2 mm thick.
Semolina flour and water 
make a well and pour in the water 
use a fork to mix 
continue to mix and knead 
continue to knead 
until smooth 
rest for 20 mins 
use a pasta machine to produce 2 sheets
Semolina Pasta Dough
Ingredients
- 200 gms fine Semolina flour
- 70 ml hot water
Method
- Take 200 gm of fine semolina flour and make a well.
- Add 70 gm of hot water into the well
- Using a fork, gently stir the flour into the water until the water is absorbed.
- At this point, you have to knead the flour and bring together the remaining flour into the dough. This will take a fair few minutes of kneading. It will seem to take a while, but it's worth the effort.
- After about 3 or 4 mins the dough will become smooth. At this point rest the dough in clingfilm or a damp cloth for 20 mins before rolling.
- Cut the dough into 2 pieces for easier handling. Using a pasta rolling machine roll out the 2 pieces of dough into two long sheets.To make the sheets start at the thickest setting and working down to about setting 7/8 until they are about 1 to 2 mm thick.
- Keep feeding the dough through the press until you have correct thickness. very thin for ravioli as it will double up. I find flouring the sheets each time help
- Once you have the sheets they can then be used for Ravioli, Tagliatelle, Noodles or even Gyoza.
(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).
1 thought on “Pasta Dough”
It did take time to work the dough, well worth it. Thanks