Home Grown: How to make vegan pasta dough with 180 Studios head chef Mateo Zielonka

hand rolling pasta

Home Grown by Soho House is a new series that explores the recipes and thinking behind some of our most popular dishes and drinks. In episode 2, 180 Studios head chef Mateo Zielonka shows us how to make vegan pasta using semolina.

Mateo Zielonka, aka The Pasta Man, makes the most amazing pasta. Striped, spotted, red, purple, green, black, and every shape imaginable, it’s prettier than a picture.

For the second episode of our new series, Mateo Zielonka shows us how to make vegan pasta using semolina.

280g/1 ⅔ cups fine semolina 
130g/4 ½ oz warm water

Makes 400g/14 oz – enough to serve four

1. Place the semolina in a large mixing bowl, add a pinch of salt, and pour in the warm water.

2. 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.

3. As soon as the dough has come together well, turn it onto a board or clean work surface and knead until it’s elastic and smooth – this will take about 10 to 15 minutes. Use the heel of one hand to push the dough away from you, and use your other hand to turn it 90 degrees after each knead – you will soon develop a lovely rhythm.

4. Now, form the dough into a flat disc (this will be much easier to roll out later). Wrap it tightly in clingfilm and rest in the fridge for at least 30 minutes.

Close up of hands making pasta
Close up of hands making pasta
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