vegan pasta dough

Freshly extruded whole wheat and semolina pasta dough at home. 

Whole Wheat Extruded Pasta Dough

Semola flour

g Whole wheat flour

Water

Make the dough

In a stand mixer with a paddle attachment add the flour. Turn the machine on low and slowly drizzle in the water. Continue mixing on low for 5 minutes to allow the water to fully absorb. 

Check consistency

The whole wheat will allow more gluten to form then just using semolina. The consistency should be crumbly with the dough barely forming a dough. It will start to clump but not fully form a dough. 

Extrude the dough

This step will depend on your machine. For a Kitchenaid, they recommend forming the dough into balls and feeding through the hopper. The first few inches will be deformed. This can be fed back into the hopper. As the machine heats up it will start to extrude a smoother dough. 
Cut the dough into desired length and let dry for at least 15 minutes. 
Fresh pasta will cook in around 2 minutes if fresh. If fully dried it will take a bit longer and depend how dry the pasta is. 

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Top 1 vegan pasta dough recipes from across the web

The most viewed vegan pasta dough recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Whole Wheat Extruded Pasta Dough

The most viewed vegan pasta dough recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine