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Mix the flour, semolina, and salt in a bowl.
Create a well. Pour in water and olive oil. Mix together until combined.
Transfer to a flat surface and knead until it becomes a soft dough (about 8 minutes).
Form into a ball and wrap in plastic wrap. Chill in the refrigerator for 30 minutes.
After refrigerating, cut dough into 2 portions.
Place one portion on a floured surface and roll it out into a thin sheet.
Dust with a bit more of flour and loosely roll up the sheet. Cut the roll into strips, and then unfurl the strips.
Lay the noodles loosely into little nests.
Repeat with second portion of dough.
Cook in salted boiled water for 3-4 minutes.
Preheat oven to 400 degrees.
Drizzle tomatoes with olive oil and sea salt. Place cut side up on a parchment paper-lined baking sheet and bake for 20 minutes.
In a large skillet over medium-low heat, add 1 Tbs olive oil, your lemon juice, garlic and shallot. Add a pinch of salt and black pepper and stir frequently, cooking for 3-4 minutes.
Stir in flour and slowly whisk in the plant milk a little at a time. Add nutritional yeast, more salt and black pepper as desired, and bring to a simmer. Cook for another 4-5 minutes to thicken.
Add your cooked homeade pasta and roasted tomatoes, then stir.
Top with vegan parmesan and chopped fresh sage.