the easiest homemade pasta with no special equipment! this recipe can be made with semolina flour gluten free 1:1 flour. it is fully vegan and so delicious when paired with an easy veggie filled sauce.
In this blog post we will be diving into the wonderful world of homemade pasta! The best part you don’t need a pasta machine just a rolling pin. We will be making two kinds with a semolina flour and a gluten free one! These are so easy to make and you will have so much fun doing it.
The pasta Ingredients
- Semolina Flour: This is a coarsely milled durum wheat flour. Many cultures and places use semolina flour to make all different things from dessert to bread. It is delicious and one of my favorite breads as well. You can find it in the flour or baking section of most food stores or you can order online if you like.
- Gluten Free 1:1 All Purpose Flour: So, the gluten free all purpose flour I used in this recipe I actually got from a bulk bin. However, the ingredients in the King Arthur Measure 1:1 Flour and Bob’s Red Mill Gluten Free Flour are basically identical. So, both of these would be great to use.
- Olive Oil: I am partial to a light olive oil for this. However, feel free to use any oil you like. This helps to add moisture to our pasta.
- Salt: adds saltiness to the pasta.
- Turmeric: this is only used in the gluten free dough to add a bit of color.
- Water: adds moisture to the pasta dough.
The sauce
A good pasta is just that good. It is the sauce that takes the pasta to the next level. There are of course so many sauces you can make or even buy. However, if you want to make this super easy sauce which smells and tastes amazing it’s only a few ingredients! All you need is: carrots, tomatoes, garlic, salt, and olive oil! You will cook the ingredients in oil low and slow for about 20 minutes or until the tomatoes are cooked down and super soft. I also like to add in water while they cook. Then you just blend it up and there you you! The sauce is seriously so delicious and great for sneaking in veggies.
pasta making tips
This homemade pasta is not difficult to make at all! Just be patient with yourself and the result is so well worth it. Don’t be afraid to flour your surface. If you find the rolling pin or dough is sticking you only need a sprinkle of semolina or gluten free flour to help that. I found the semolina flour to be less sticky than the gluten free flour. So, I was sprinkling the board with flour a lot when making the gluten free dough, which is totally fine. Keep a bench scraper or large kitchen knife nearby. This helps for transferring the pasta in large quantities but it also helps for lifting the dough when it is rolled out. I found I did need to use it more for the gluten free pasta dough but it helps to have that tool to help you scrape and get under.
more pasta recipes
why you’ll love this recipe
Fresh pasta can be hard to find vegan as it is made with egg. We are lucky to have some brands like Kite Hill who make vegan ravioli and tortellini but I still haven’t found a brand of just plain fresh pasta that is vegan friendly. The recipe isn’t hard to make and it is great for anyone of any cooking experience. This recipe offers versions for people who can’t have gluten as well.
homemade vegan semolina & gluten free pasta faq
- Is this recipe gluten free? Only the gluten free pasta recipe is, the semolina is not.
- Is this recipe soy free? Yes.
- Is this recipe nut free? Yes.
- Can I make this ahead of time? You can make the pasta recipe up to 2 days in advance. Store in the refrigerator in a container and then boil when ready.
- Can I freeze this? Yes. You can cook from frozen.
- How long will this pasta last in the fridge after cooking? Up to 3 days.
- How do I reheat it? In the microwave or in a pan on the stove.
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Homemade Semolina & Gluten Free Pasta
Equipment
- Rolling Pin
Ingredients
Semolina Flour Pasta
- 1 cup (180g) semolina flour
- ⅓ cup (80ml) warm water
- 1 tablespoon (15ml) olive oil
- ½ teaspoon salt
Gluten Free Flour Pasta
- 1 cup (120g) gluten free 1:1 flour
- ¼ cup (60ml) water
- 1 tablespoon (15ml) olive oil
- ¼ teaspoon turmeric
- ½ teaspoon salt
Sauce
- 6 ounces (170g) grape tomatoes
- 3.5 ounces (100g) carrots, chopped
- 2 cloves garlic (15g), sliced
- 1 ½ tablespoons (22ml) olive oil
- ¼ teaspoon salt
- ¼ cup (60ml) water, or to thickness preference
- 2 to 3 leaves fresh basil
Instructions
Pasta
- Semolina Flour: in a bowl combine the flour and salt with a spoon. Make a well in the middle and add in the olive and half of the water. Mix together with a spoon. Add in the remaining water and mix again. Pour onto a clean surface and use your hands to knead the dough for about 10 minutes until it forms a smooth ball. Cover and set to the side for 20 to 30 minutes.
- Gluten Free Flour: in a bowl combine the flour and salt with a spoon. Make a well in the middle and add in the olive and half of the water. Mix together with a spoon. Add in the remaining water and mix again. Pour onto a clean surface and use your hands to knead the dough for about 2 to 3 minutes until it forms a smooth ball. Cover and set to the side for 10 to 15 minutes.
- Flour your work sauce with the appropriate flour for whichever recipe you are following. Divide the dough in half and place the other dough half in a separate place covered. Use a rolling pin to roll the dough into a large rectangle that is about ¼ inch thick. The dough should be relatively thin and light should pass through if you were to hold it up. For the gluten free dough make sure to keep your work surface very coated with gf flour. To form both doughs in a long pasta like a tagliatelle use a knife or pizza cutter to make long, vertical pieces of pasta. Carefully, pull them up and wrap around themselves to form bundles. Cover the bundles and repeat the process with the other pasta.
- Bring a pot of salted water to a boil. Place in the pasta and cook for a 3 to 5 minutes or until pasta is floating at the top. Add desired sauce and enjoy.
Sauce
- The pasta will cook very quickly so it is important to have the sauce done prior to boiling the pasta. I like to do this while I wait for the dough to rest a bit. In a pan add all the ingredients and cook over low heat for 20 minutes. Occasionally, adding in water to help everything soften.
- Once the tomatoes and carrots are soft place them into a food processor or blender along. Blend until smooth. It will be thick so you can then add in a few more tablespoons of water until it reaches your desired thickness.
- Pour back into the pan with a few leaves of basil. Let it cook for another 5 minutes over medium heat.
- Add in your pasta along with a few spoonfuls of pasta water.
Video
Notes
- IMPORTANT: the pasta will cook very quickly so be sure to have your sauce done and ready for the pasta.
- If you need a visual please check out the YouTube video for more help.
- The gluten free pasta dough is sticky, don’t be shy with adding flour to help it not to stick to the surface you working on.
- NOTE ABOUT GF PASTA BUNDLES I think it is better not to place them in bundles and just put them directly into the boiling water.
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