kamut flour is the best alternative to semolina flour. If you are looking for a healthier, less processed and more nutrient dense pasta, that is.
Fresh Eggless, vegan pasta dough recipe
400 ml semolina flour
150 ml warm water
2 tbsp of a good quality olive oil (optional)
1/2 tsp ground nutmeg (optional)
Add semolina, salt and nutmeg to a mixing bowl. Stir and ensure that the ingredients are evenly mixed.
Add the oil and work together with the dry ingredients until the oil seems evenly mixed with the flour.
Add a tablespoon of water at a time, until you have a shiny and throughly worked through dough.
Cut into noodles before gluten develops, then let rest 30 minutes before cooking. (previous instructions were reversed but noodles not slicing well. Needed a lot of flour on dough and rollers to come out unstuck together)
The cooking time depends on the thickness of your final pasta pieces. My advice is to test cook one single pasta piece and determine the cooking time depending on the result.
I usually do ravioli, making my pasta sheets as thin as possible, and they take 2-4 minutes to cook.