Homemade einkorn pasta has a rich, nutty flavor and a great texture. With just a few simple ingredients, you can make fresh pasta that’s perfect for showcasing the unique qualities of einkorn flour!
Here is Why This Einkorn Pasta Recipe Works
Rich Flavor of Einkorn: Unlike regular flour, einkorn brings a nutty, deep flavor that makes each bite way more interesting than your average pasta.
Simple Ingredients, Big Impact: Just four ingredients. No fancy stuff. Create a pasta that’s rich, fresh, and totally homemade.
Easy Knead and Rest: A quick knead and a short rest give the dough a perfect texture. No complicated steps, just a little love and patience.
Quick Cooking Time: Fresh pasta cooks in minutes! So you can go from dough to dish without the endless wait.
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!!
Tips for Success
- Einkorn absorbs liquid differently than regular flour, so start with the suggested amount and add more flour only if the dough feels too sticky.
- Resting the dough is key. It allows the flour to fully absorb the moisture, making it easier to roll out.
- Einkorn has a more delicate gluten structure, so don’t over-knead. Knead until smooth but avoid working the dough too much.
- Work in Small Batches. Dividing the dough into portions makes rolling and cutting easier, especially for fresh pasta. It’s also easier to manage and keeps the dough from drying out.
- Fresh einkorn pasta cooks faster than dried pasta, so keep an eye on it! Al dente texture can be reached in just a couple of minutes, depending on thickness.
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.
Einkorn Flour Pasta
Homemade einkorn pasta has a bold, nutty flavor and the perfect tender bite—everything those boxed noodles wish they could be. Plus, there’s nothing quite like the satisfaction of making it from scratch. Say goodbye to store-bought pasta because, once you’ve tasted this, there’s no turning back!
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Fresh Einkorn Pasta
Ingredients
- 2-½ cups 300g of all-purpose einkorn flour, plus more for dusting/kneading
- ½ teaspoon sea 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 into the well and using a fork, whisk the mixture into the flour in a circular motion, gradually incorporating the flour in small amounts in a wider path until the flour is completely mixed.
- Transfer to a flour-dusted, flat work surface and begin kneading by hand. If the dough seems too moist, add small amounts of flour as you knead it. Knead until the dough begins to soften and is no longer sticky, about 3 to 5 minutes.
- Shape the dough into a ball, cover with plastic wrap and let sit for 30 minutes. This will allow the flour to continue to absorb the moisture from the eggs.
- When ready to roll, divide the dough into 4 portions. Work with one portion at a time while keeping the remaining portions covered with a kitchen towel or plastic wrap.
- When the pasta is ready to use, bring a large pot of salted water to a boil and working in batches, drop a portion of the pasta into the water. Most fresh pastas will cook to the al-dente stage in a 30-seconds to 3-minutes cook time, depending on the thickness of the pasta.
Jessica
Monday 1st of April 2024
How thin should I roll out the dough? I'm not very experienced with pasta making but I am loving exploring recipes with Einkorn :)
Dahn Boquist
Tuesday 2nd of April 2024
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.