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This einkorn pasta recipe is way easier than it sounds. The dough comes together with just flour, eggs, and a splash of oil, and einkorn’s soft texture actually makes it less fussy to work with than regular wheat.
It rolls out smooth, cooks lightning fast, and tastes earthy and nutty in a way boxed pasta never will. You end up with golden noodles that feel handmade in the best way, tender, silky, and ready to grab onto whatever sauce you throw at them.
Once you’ve made a batch of this einkorn pasta, try it chilled in my cold noodle salad.
Here is Why This Einkorn Pasta Recipe Works
Einkorn brings flavor: Unlike standard wheat, einkorn has a nutty, earthy depth that makes homemade pasta taste richer and more interesting.
The dough behaves: Einkorn’s softer gluten structure means the dough rolls out easily without snapping back. Great for hand-cut pasta.
Just four ingredients: Flour, eggs, oil, and salt. That’s it. No fancy blends or equipment required.
Fast cooking time: Fresh einkorn pasta goes from pot to plate in 30 seconds to 3 minutes, depending on thickness.
The Ingredients
- Fridge: Eggs
- Pantry: Einkorn flour, olive oil, salt
Variations
Spinach Einkorn Pasta: Mix ½ cup finely chopped spinach into the dough.
Herbed Garlic Einkorn Pasta: Add 1 teaspoon of minced garlic and 1 tablespoon of fresh chopped herbs (like basil or parsley) to the dough.
Red Pepper Einkorn Pasta: Stir in ½ teaspoon of crushed red pepper flakes and 1 tablespoon of sun-dried tomato paste. Serve with homemade pesto. So good!!
If you love this einkorn pasta recipe, you’ll also want to try my malfatti. Pillowy ricotta and spinach dumplings that are just as comforting, but even easier to shape.
Recipe Tips
Use a scale if you can: Einkorn behaves best with precise measurements. Weighing is more reliable than cups.
Don’t skip the rest: Letting the dough sit for 30 minutes ensures it fully hydrates and becomes easier to roll.
Work in small batches: Dividing the dough helps you roll and cut without drying out the rest.
Boil in salted water: As with any pasta, seasoning the water is your only chance to get salt inside the noodle.
Watch the clock: Einkorn cooks faster than regular pasta, so test early and often to avoid mushy noodles.
Keep extra flour handy: Einkorn dough can be sticky, especially if your kitchen is humid. A dusting of flour keeps rolling and cutting manageable.
Flour the cut edges: After slicing your noodles, toss them lightly in flour so they don’t clump on the tray.
Shape into nests: Twirl cut pasta into small loose bundles on the baking sheet. It prevents tangling and makes it easy to portion.
Cook in batches: Don’t overcrowd the pot. Fresh pasta foams more than dried, and crowded noodles can stick together.
Reserve some pasta water: The starchy liquid is liquid gold for loosening sauces and helping them cling to the noodles.
For another quick homemade pasta option, check out my ricotta gnocchi. You will get ender little pillows that come together in less time than it takes to roll out noodles.
Storage
Refrigerating: Place any cooked pasta in an airtight container and store it in the refrigerator for up to 3 days. To prevent sticking, toss the pasta with a small amount of olive oil before refrigerating.
Freezing: For uncooked pasta, let the pasta dry on a baking sheet for about an hour, then transfer it to a freezer-safe container. It will keep in the freezer for up to 3 months. No need to thaw. Just add the frozen pasta directly to boiling water.
Reheating: To reheat cooked pasta, toss it in a skillet with a little olive oil or sauce over medium heat until it’s heated through. Avoid microwaving, as it can make the pasta rubbery.
More Einkorn Recipes
Einkorn Flour Pasta
Making fresh einkorn pasta isn’t just doable, it’s deeply satisfying. The dough comes together with your hands, cooks in minutes, and delivers a buttery, nutty flavor that boxed pasta can’t touch. Once you try it, you’ll want to make a double batch every time.
This einkorn pasta is especially good with my pasta with morels recipe. The earthy mushrooms and creamy sauce pair beautifully with einkorn’s nutty depth.
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Fresh Einkorn Pasta
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Ingredients
- 2 ½ cups all-purpose einkorn flour, 300 grams
- ½ teaspoon salt
- 4 large eggs
- 2 teaspoons olive oil
Instructions
- Prepare a baking sheet with a light film of olive oil or a sheet of parchment paper.
- In a large shallow bowl or on a work surface, shape the flour and salt into a mound. Make a well in the center.
- Add the eggs and oil to the well. Using a fork, whisk in a circular motion, slowly pulling flour into the center until a shaggy dough forms.
- Transfer to a lightly floured surface and knead by hand, dusting with small amounts of flour if sticky. Knead 3–5 minutes, until the dough is smooth and no longer tacky.
- Shape into a ball, wrap in plastic, and rest for 30 minutes at room temperature.
- Divide into 4 pieces. Keep unused pieces covered with a towel. Working with one piece at a time, roll into a thin sheet (by hand or with a pasta machine) until about 1–2 mm thick.
- Cut into desired shapes; wide ribbons for pappardelle, thin strips for tagliatelle, or leave whole for lasagna. Transfer cut pasta to the prepared baking sheet in loose nests.
- To cook: Bring a large pot of salted water to a boil. Add pasta in batches, stirring gently to prevent sticking. Fresh pasta cooks quickly—30 seconds to 3 minutes, depending on thickness. Taste for doneness.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
How thin should I roll out the dough? I’m not very experienced with pasta making but I am loving exploring recipes with Einkorn 🙂
Roll it out as thin as possible. I aim for the thickness of a couple sheet of paper. You can experiment with different thicknesses as well but the cook time will need to be adjusted for thicker pasta.