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Fresh Einkorn Pasta

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Today we want to share our recipe on how to make your own homemade Fresh Einkorn Pasta.   I bet you would be surprised at how easy it is to make pasta.  You would be even more surprised at the difference in taste between handmade pasta and a package of store-bought dry pasta. 

Fresh Einkorn Pasta

When I think of pasta it is usually in regard to an Italian recipe and the Italians are well known for their pasta making but it is a food that crossed borders into many cuisines.  

Pasta can be flavored with vegetables such as tomato, spinach, and beets that add interest and flavor to a recipe.  It can be cut or formed into a variety of shapes including sheets to enclose a filling.  Check out our recipe for fresh spelt pasta agnolotties that are filled with mushrooms and pine nuts. 

Fresh pasta is primarily made from flour, eggs, salt, and a little oil.   We are using einkorn flour which has less gluten than traditional flour. 

The dough has a slightly different texture and it rolls out super easy and doesn’t shrink back in place once rolled.  The einkorn flour adds a slightly nutty taste and a soft texture to the pasta as well.   If you can roll a pie crust or cookie dough you can make your own fresh pasta.

Fresh Einkorn Pasta

Einkorn flour makes this pasta taste extra special but it is also an exceptionally healthy grain. It is full of B vitamins and minerals, high in protein and a great source of carotenoids. Food that is naturally loaded with nutrition is also naturally loaded with flavor.

This is a simple recipe with only four ingredients but it is some of the best pasta you will ever taste and a great way to try out einkorn flour. Try a simple and fast dish by rolling the dough out to about a 1/8 inch thick, slice some strips of pasta, boil them in water until they float to the surface then toss them with a little pesto. So good!!

Fresh Einkorn Pasta

To make our batch of fresh einkorn pasta we added the flour and salt together in the bowl, made a well in the center and cracked the eggs into the well. 

Then, using a fork we began stirring in a circular path, gradually incorporating the flour in small amounts.  After all the flour was mixed in, the dough was placed on a work surface and kneaded for about four minutes. 

Fresh Einkorn Pasta

 

It was then shaped into a ball, wrapped with plastic and set aside for 30 minutes to rest so the moisture from the eggs could absorb into the flour.  Then it was ready to roll, shape and cut.  In the photo, we cut the dough into wide lasagna noodles.

making-einkorn-lasagna-noodles

Cooking Homemade Fresh Einkorn Pasta

When the fresh 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 however if pasta is exceptionally thick it will take longer. 

Do not over-cook, al-dente means slightly tough.  Do not rinse the pasta after it is cooked just remove it carefully from the hot water with tongs or a strainer.  Place the cooked pasta on a lightly-oiled or parchment-lined sheet pan, cover with parchment paper and proceed with the next batch.

It is that easy! 

Check out these recipes:  

Have you made this fresh einkorn pasta recipe? We would love to see a picture. Tag us on Instagram.

Fresh Einkorn Pasta

Fresh Einkorn Pasta

Yield: 1 pound
Prep Time: 5 minutes
Total Time: 5 minutes

Fresh Einkorn pasta made with all-purpose white einkorn flour. This is a basic pasta recipe made with just flour, eggs, salt and olive oil. Fresh pasta can be formed into a wide variety of shapes.

Ingredients

  • 2 1/2 cups (300g) of all-purpose einkorn flour, plus more for dusting/kneading
  • 1/2 teaspoon sea salt
  • 4 large eggs
  • 2 teaspoons olive oil

Instructions

  1. Prepare a baking sheet with a light film of olive oil or a sheet of parchment paper.
  2. In a large shallow bowl or on a work surface, shape the flour and salt into a mound. Make a well in the center.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Notes

This recipe makes 16 ounces of pasta


Nutrition Information:
Yield: 16 Serving Size: 1 ounce
Amount Per Serving: Calories: 48Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 47mgSodium: 84mgCarbohydrates: 5gFiber: 1gSugar: 0gProtein: 3g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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Emily

Wednesday 6th of May 2020

Hi, I only have access to whole wheat einkorn. Would I need to adjust the amount of flour used? I know in some recipes if using whole wheat it's best to use less flour. Thanks!

Dahn Boquist

Wednesday 6th of May 2020

Yes, the whole wheat will absorb more liquid but this recipe is pretty forgiving. You could start by reducing the flour by 1/4 to 1/3 cup then gradually add in more if you notice it needs it as you mix the dough.

KS

Sunday 26th of April 2020

Would this recipe work in a pasta machine such as the Philips pasta extruder?

Dahn Boquist

Sunday 26th of April 2020

I haven't tried it in a pasta extruder. It does roll out fine with a Kitchen Aid pasta roller.

Dawn

Wednesday 12th of February 2020

Any chance I could dry this? Then I cold have it on hand for a quick pasta dish.

Dahn Boquist

Wednesday 12th of February 2020

Yes, it dries great!

Cynthia

Monday 18th of November 2019

I’m so excited to make this! I am looking to make it as a soup noodle. Do I cook it in the soup right before serving? Or add it to the top of served soup? Typically I add a cup of ditalinni noodles towards the end of homemade chicken soup, but I’m afraid the Einkorn couldn’t stand up to that?

Pat Nyswonger

Monday 18th of November 2019

Hy, Cynthia...thanks for this great question. Einkorn pasta is more delicate than pasta made with all purpose flour and my suggestion is to stir a portion into each bowl of soup and serve. This is delicious in chicken noodle soup! Thanks again for your question.

Jessica

Tuesday 23rd of July 2019

This recipe was absolutely amazing! It was so easy, it came out perfectly, and I can use it for all different types of pastas. I am so glad I can feed my family healthy pasta and feel great about it. Thank you so much!

The only trouble I had was storing, how can I store leftovers without the dough turning green?

Pat Nyswonger

Tuesday 23rd of July 2019

Hi, Jessica...yes, this makes an amazing pasta dough, I love working with einkorn flour it also makes the best pie crust! It is the iron in the egg yolk causes oxidation to occur and turn the pasta an off-color. It is normal with unbleached flour. Storing the leftover pasta in the freezer will prevent the problem from occurring. Thank you for your feedback to us. ?

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