15 minute rustic pasta




This is a quick and easy pasta that can me made with a pasta machine if you have one or a rolling pin and knife. Another recipe from “Homemade Vegan Pantry.”


2 cups semolina flour

1 cup all purpose flour OR whole wheat bread flour (not pastry flour)

1 cup hot water


Put both flours in a food processor. Put the lid on the processor, turn it on and pour the water through the spout on top.

The dough will slowly form into one big ball in the middle. Remove the dough and knead a few times.

Flatten the dough into a 1/2 inch thick pancake and cut into four pieces. Cover with a towel and allow the dough to rest for 15 minutes.

Sprinkle semolina flour on a clean dry surface and roll one piece of the dough out at a time. If using a rolling pin, roll as thin as you can. If using a pasta machine, roll the dough through once or twice to thin out.

Use a sharp knife, pizza cutter or pasta machine to cut into your preferred width. Spaghetti, fettuccine, lasagna etc Add more semolina to cut pasta to prevent it from sticking together or immediately hang the pasta from a clothes drying rack or similar.

Boil a large pot of water with some salt added and cook pasta for 2-3 minutes until al denté or preferred texture.

Extra pasta can be dried on a rack as mentioned above or on a baking sheet lined with a clean, dry towel overnight. Store in a covered container and refrigerate for 2-3 days.

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