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Vegan Semolina Dough

Rolling pasta into long tubes

Fine semolina is a type of flour ground from durum wheat and this pasta dough is simply made with flour and water. When it’s cooked it has more bite than the softer egg pasta, and takes longer to cook – around 5–6 minutes instead of 2. It works really well with rich sauces like slow-cooked tomato, cacio e pepe or ragu.

Makes 400g/14oz, enough to serve 4

  • 280g/10oz fine semolina
  • pinch of salt
  • 130g/4½oz warm water

Place the semolina in a large mixing bowl, add a pinch of salt and pour the warm water all over it. Combine with a fork – it will soon look like a crumble mix – and start to form the dough into a loose ball with your hands.

As soon as the dough has come together well, turn it onto a board or clean work surface and start to knead until it is elastic and smooth, which will probably take about 10–15 minutes. Use the heel of your hand and push away from you, then use other hand to turn the dough 90 degrees and repeat.

Form the dough into a flat disc, which will make it much easier to roll out later. Wrap it tightly in clingfilm and rest in the fridge for at least 30 minutes, though for this vegan dough you can actually use it straightaway – it all depends how hungry you are!

To make with a stand mixer

You can make this dough in a stand mixer with a dough hook attachment. Place the ingredients in the mixer bowl, start on a slow speed and mix steadily until the dough is formed. Tip onto the work surface, flatten into a disc and wrap in clingfilm, as above.