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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 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 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!
Einkorn pasta dough is the easiest pasta dough I’ve ever worked with. I love its flavor as well. Also, I appreciate you using grams in your Einkorn measurement.
Thanks for the comment Linda! Einkorn really does have so much more flavor 😉
Has anyone tried mixing this in a bread machine on the pasta setting? I know the Einkorn flour won’t handle too much kneading. Any input is helpful.
It works fine in a pasta machine but it tends to get sticky. You may have to dust it with some extra flour
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!
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.
Would this recipe work in a pasta machine such as the Philips pasta extruder?
I haven’t tried it in a pasta extruder. It does roll out fine with a Kitchen Aid pasta roller.
Any chance I could dry this? Then I cold have it on hand for a quick pasta dish.
Yes, it dries great!
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?
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.
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?
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. ?
Hi! Do you need to boil these before putting them in lasagna or can these be cooked in the dish altogether?
That’s a great question Mel, I have done it both ways in a lasagna dish and personally felt like it worked just fine to assemble the lasagna with raw noodles. My mom preferred the texture of the noodles when they were cooked before assembling the lasagna but I did not notice a big difference in the texture. For me, it was worth saving an extra step to assemble the dish with the raw noodles. I guess that is not a definitive answer. So yes, it does work to assemble the dish with raw noodles but it will have a slight difference in the texture of the noodles.
I’m looking forward to making this possible! I’ve just started using einkorn flour and I’m also curious if your recipe calculator took into consideration the fact that you were using einkorn rather than a regular wheat flour. If so, would you please share the name of the app or the website were you were able to get the calculator? Thanks so much! Now for the pasta!
Alice, so far at this point I have to make adjustments in the calculations to reflect the einkorn flour. Hopefully as the popularity of einkorn continues to increase there will be an app that will reflect the einkorn nutrition. That would sure be nice. I hope you enjoy the pasta!
we made this tonight (fettuccine) and it was delicious!
I’m so glad you enjoyed it Ellen. Fresh pasta is amazing and using einkorn flour just tops the charts 🙂