Easy homemade vegan pasta. YES EASY. Only two ingredients… and one of the ingredients is water…

So if you guys have tried making my homemade “ricotta” & spinach tortellinis you guys know we make fresh pasta dough too. So what I initially did was take that pasta dough and make spaghetti out of it…did it work? Yes. Was I completely satisfied with it… NOPE! Most of you know I aim for perfection when creating recipes for you guys. So I set out to make the perfect homemade pasta… Here is the thing… I LOVE my pasta al dente. So while the pasta dough for the tortellinis work great for that specific recipe, I was still striving for the al dente bite in pasta that I LOVE. Semolina flour was the answer.

Seriously all this recipe needs in semolina flour, just the PERFECT amount of warm water and LOTS of kneading. The most difficult part in this all is the kneading…So Chancy and I usually take turns doing it until the dough is ready to go!

You can get as creative as your heart desires with making the pasta shapes! Stick to classic noodles or try little bow ties!

Can you tell the difference between store bought and homemade? In my opinion YES! So much tastier, easy peasy and its as fresh as it gets. Chancy is now saying that there is NO need for buy store bought when we can make homemade pretty easily…I told him okay, as long as he does the kneading (and cleaning…haha!) and we made a deal.

Cant wait to see your creations! Make sure to always tag me on Instagram when you make my recipes! (@Alexafuelednaturally)

Serves 4

Author: Alexa Soto


| Total time: 1 hour |



2 cups semolina flour

3/4 cup warm water




1. In a large bowl, place semolina flour. Add warm water and stir to make a stiff dough. Increase water if dough seems too dry (1 tbsp). Although be sure to not add too much water because you don’t want the dough to be sticky.

2. Pat the dough into a ball and turn out onto a lightly floured surface. Knead for 10 minutes…Dough will start crumbly and dry and after the 10 minutes of kneading it will become smoother and softer. Cover. Let dough rest for 15 minutes.

3. Roll out dough to desired thinness using rolling pin or pasta machine. Work with a 1/4 of the dough at one time. Keep the rest covered, to prevent from drying out.If you’re using the pasta machine, stop at the third or second to last setting. Cut pasta into desired shapes. Or use the spaghetti setting if your pasta machine has one.

4. Dust a clean large area with flour and lay our pasta leaving room in between each pasta noodle. let harden for 20- 30 minutes.

5. Once the pasta had harden (will not be as hard as store bought pasta but should no longer be super soft to the touch), gently grab the pasta and cook in boiling water for 2 minutes, staring as it cooks! Drain the pasta after the two minutes and serve with your favorite sauce.


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