Fresh Einkorn Pasta
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.
Servings: 1 pound
Ingredients
- 2½ to 3¼ cups all-purpose einkorn flour 300 grams to 390 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 2½ cups of 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. Add additional flour if the dough is too sticky to handle, a little at a time, until it comes together. The dough will be shaggy and rough and just slightly sticky.
- Transfer to a lightly floured surface and knead by hand, dusting with small amounts of flour if too sticky to handle. 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 large sheets 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
Flour type: This recipe uses all-purpose einkorn flour. Whole grain einkorn will make a denser, drier dough and usually needs a splash more liquid.
Measuring tip: A kitchen scale is more reliable than cups. Einkorn can pack differently, so weights give consistent results.
Dough feel: Einkorn dough won’t be as springy as semolina—it’s softer and a little stickier. That’s normal. Don’t over-knead; 3–5 minutes is plenty.
Resting time: Don’t skip it. Resting lets the flour hydrate and makes rolling easier.
Rolling by hand: If you don’t have a pasta machine, use a rolling pin and aim for just thin enough to see your hand through the sheet.
Storage: Fresh pasta can be kept on a floured sheet pan in the fridge for up to 1 day, or frozen in nests for longer storage.
Cooking fresh vs. frozen: Fresh cooks in under 3 minutes. Frozen can go straight into boiling water but takes an extra minute or two.
Nutrition
Serving: 1ounce | Calories: 48kcal | Carbohydrates: 5g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 47mg | Sodium: 84mg | Fiber: 1g
