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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
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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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Just made it with sprouted Einkorn. I’m going to dry the pasta and use it tomorrow. I’m sure it will be delish!
Hi, Jessica! Oh, I bet the pasta will be wonderful with the sprouted Einkorn, thanks for trying our recipe 🙂
I love fresh pasta! Yours looks delicious. Using einkorn flour is such a great idea.
Hi, Tara! Thank you so much, einkorn flour rolls out so nicely, I love working with it in pie pastry also. 🙂
You make it look so easy to make your own pasta from scratch. Great tutorial!
Thank you, Patti….It is easy and tastes so good!
Adore homemade pasta! I’ve not used einkorn, but your post has piqued my interest.
Hi, Jacquee! Pasta making is so easy and the einkorn flour give it a nice flavor. Hope you give it a try. 🙂
We make all our own pasta here at home, but I’ve never tried (or heard of) einkorn pasta! I just looked it up and am fascinated – I’ll have to give it a go!
Hi, Julie…So happy to hear your are a pasta-maker also. I think you will love the way einkorn flour handles as well as the taste. Thanks for your comments. 🙂
I love pasta and there is nothing better, then when it’s homemade! The flour is new to me, too.
Frsh made pasta is absolutely one of my favorite things, to make and eat :-). Never heard of einkorn flour, and now I’m on a mission to find it!
Hi, Claudia….I do hope you try the einkorn flour, it is available in whole-wheat as well as all-purpose flour. And the whole berries which can be ground into flour in a mill or blender. Unfortunately, it doesn’t mill/grind into all-purpose flour.
Awesome! Einkorn is my top favourite grain, besides green spelt and emmer. Can’t wait to try this!
Thanks, Angie….so nice to hear that you are using these ancient grains! 🙂
Would love to use einkorn flour to make pasta but its difficult to find here in India. Fresh homemade pasta is always better than the packaged stuff, plus you have a sense of pride when you make it at home which adds to the whole experience. Thanks for sharing.
Hi, Shumaila….yes, homemade pasta is so satisfying to make and tastes so good. Thanks for your comments 🙂
I’m fascinated by the use of more ancient grains in cooking and baking – I bought a book recently about how to grind your own grains into flour but am yet to give it a try myself. I love the idea of using alternative flours for pasta – the nutty flavour must be lovely and it will be perfect for wintery sauces right now 😀
Hi, Jo…The ancient grains are coming back into our times again! Einkorn and spelt are two of my favorites and we have a grain mill to grind the wheat berries, my only wish is that we could mill it to the ‘All-Purpose’ stage. Fresh pasta is fun to make, plus it tastes so good. Thanks for your comments 🙂
@Pat, I just read that you can use a flour sifter to make all-purpose flour out of your freshly ground flour. Sift it a couple of times, dumping out the bran as you go. I just bought a grain mill for the einkorn berries, so will be giving it a try. So nice to have freshly ground flour. Just tried this pasta recipe tonight and it was delicious! My husband was in heaven!
Hi, Terry, thank you this great tip. Freshly ground flour really does make a difference! Good luck with your new grain mill and thanks again for your feedback.