Einkorn Pasta Recipe
Italian · Main course · 33 min total
A simple, nutritious homemade pasta made from einkorn flour, an ancient grain with a nutty flavor. This recipe yields tender, golden noodles perfect for any sauce.
30
min prep
min prep
3
min cook
min cook
4
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 2 cups einkorn all-purpose flour
- 3 large eggs
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1-2 tablespoons water (if needed)
Instructions
- Mound the einkorn flour on a clean work surface and make a well in the center. Crack the eggs into the well, add olive oil and salt.
- Using a fork, gradually beat the eggs, incorporating flour from the sides until a shaggy dough forms.
- Knead the dough with your hands for about 8-10 minutes until smooth and elastic. If too dry, add water a teaspoon at a time; if too sticky, add a little more flour.
- Wrap the dough in plastic wrap and let rest at room temperature for 30 minutes.
- Divide the dough into 4 pieces. On a lightly floured surface, roll each piece into a thin sheet (about 1/16 inch thick) using a rolling pin or pasta machine.
- Cut the sheets into desired pasta shapes (e.g., fettuccine, pappardelle) using a knife or pasta cutter.
- Cook the pasta in a large pot of salted boiling water for 2-3 minutes until al dente. Drain and serve immediately with your favorite sauce.
Tips
- Einkorn pasta cooks faster than modern wheat pasta, so watch carefully to avoid overcooking.
- If making ahead, dust pasta with semolina flour and refrigerate for up to 2 days or freeze for up to 1 month.
- For a gluten-free version, substitute einkorn flour with a gluten-free blend, but note texture will differ.
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