Fresh Einkorn Pasta

There’s nothing quite like the satisfaction of twirling fresh pasta around your fork, knowing you made it from scratch! Each bite delivers an irresistible tenderness that store-bought pasta simply can’t match. Fresh pasta practically melts in your mouth. If you haven’t tried it before, this is your calling!

You are in for a double-treat with this recipe as einkorn flour adds even more luxurious texture and flavor. You will be proud you taught yourself how to make pasta from scratch after you experience the delicate, pillowy bites that this pasta gives.

With just a few basic ingredients and some patience, you’ll discover that pasta-making is surprisingly achievable, even therapeutic. Show off your skills by planning a romantic dinner, impressing dinner guests, or simply treating your family to something special with this recipe and elevate your cooking game.

Learning How Einkorn Fresh Pasta Dough Develops

Creating any pasta dough is a beautiful transformation that teaches patience and intuition. Don’t be alarmed when your dough starts out looking quite dry and shaggy as this is completely normal!

1. Create a Well

Pour flour onto a work surface and create a well in the middle for eggs. Scramble the eggs before incorporating flour. 

2. Gradually mix with a fork

Gradually drag the edges of the flour into the egg mixture using a chopstick or fork. The mixture will look rough and fragmented. Resist the urge to add more liquid.

3. Use a bench scraper to finish incorporating

Turn over the shaggy dough in a folding technique followed by a chopping motion to help incorporate the wet and dry areas without overworking the dough. Note: Einkorn flour takes longer to absorb moisture. If you feel it’s too dry, let it rest to absorb the moisture for a few minutes before continuing. If dough is too dry still, add more egg.

4. Knead for 6-8 minutes

When your dough has come together in a rough ball, you can begin kneading for about 6-8 minutes. Push the dough away from you with the heel of your hand, then fold it back over itself and give it a quarter turn and repeat.

5. Wrap and rest by placing in the fridge

You are finished kneading when the mixture transforms into a smooth ball and if you press a finger into the dough the indent slightly springs back. Wrap and rest in the refrigerator for a minimum of 1 hour and up to 12 hours.

This step is crucial to allow the gluten to rest so the dough is easier to roll and is more pliable.

6. Roll pasta dough and cut

Refer below for desired pasta thickness.

Cut dough in half, dust with rice flour, semolina, or more einkorn flour to prevent sticking, and begin rolling with a pin until thin enough for pasta machine. Use setting 0 on your pasta machine and work up each size setting until you have achieved desired thinness.

If you do not have a machine, continue rolling your dough with a rolling pin. Cutting the dough in half as it gets thinner and longer is helpful. Just remember to keep your dough the length of the noodle you wish to have.

IMPORTANT: You must dust your pasta before rolling and after it is cut. Do not conservative. I like to use rice flour since it doesn’t foam up when you boil the pasta but semolina or more einkorn flour will work.

Types of einkorn pasta and how to cut them

Troubleshooting Common Problems

Einkorn flour behaves differently than modern wheat. What looks too dry initially will come together. Don’t give up!

Dough Too Dry?

Einkorn flour takes longer to absorb moisture. If you have been kneading for more than 5 minutes and it feels too dry, let it rest to absorb the moisture for a few minutes before continuing. If dough is too dry still, add more egg. You can add some of the leftover egg whites.

Dough Too Wet?

For sticky, overly wet dough, incorporate small amounts of einkorn flour while kneading until the texture becomes manageable and slightly tacky. You only need to add about a tablespoon at a time.

Pasta machines vs. hand-rolling

Pasta machines

They produce uniform thickness with less effort. They’re perfect for beginners and create excellent results every time. I use a Marcato Atlas 150 Classic Pasta Machine. This pasta machines isn’t as expensive as some but it is well-made and worth every penny. It will roll out pasta from 5mm – 0.5mm thick and has two cutters on the back for Fettuccine and 1.5mm wide Tagliolini.

KitchenAid stand mixers have attachments are good too.

Hand-rolling 

If you do not have a pasta machine, a traditional rolling pin and knife is obviously more affordable but requires more effort and practice. There is nothing wrong with a rustic touch to your pasta noodles. They don’t have to be perfectly uniformed. 

Don’t have a pasta machine? One time, my husband and I went on a cabin trip and forgot the pasta machine and a rolling pin. Guess what is the next best tool? A wine bottle! 

Fresh eggs make a difference

The age (freshness) matters as farm-fresh or high-quality store-bought eggs produce superior results compared to older eggs with weaker proteins. It’s worth the investment since there are only two ingredients involved when making fresh einkorn pasta. Additionally, don’t skip on separating the yolks as it increases richness and tenderness.

Why I choose einkorn flour for pasta

As someone with gluten sensitivity, I’ve found I tolerate einkorn’s ancient gluten structure compared to modern wheat varieties. Another high point is for its flavor and texture. The nutty, complex taste of einkorn flour creates pasta with depth and character that regular flour simply can’t match. It has such a good flavor you can eat this pasta without sauce!

You will feel lighter and more comfortable after eating einkorn pasta compared to conventional wheat or dried pasta options.

For those of us navigating gluten sensitivities, einkorn opens up a world of food possibilities we thought we’d lost forever.

Tried and true brand I use for einkorn flour is by Jovial Foods

Learn more about Einkorn Flour →

Storage methods for leftover fresh pasta

• Freezing Fresh Pasta: Freeze uncooked pasta on baking sheets for 1-2 hours, then transfer to freezer bags for up to 1 month. Freezing the dough ball is best though as pasta cuts can easily break when frozen.
• Cooked Pasta Storage: If not sauce, toss with a light coating of olive oil and refrigerate for up to 3 days in airtight containers.
• Cooking from Frozen: Frozen fresh pasta can go directly into boiling water. No thawing required. Adjust cooking time accordingly.

Sauce pairing recommendations

• Light Cream Sauces: The pasta’s tender texture pairs beautifully with delicate cream sauces, alfredo, or carbonara that won’t overpower the grain’s natural taste
• Simple Browned Butter and Herb Sauces: Einkorn’s nutty flavor shines with basic preparations like brown butter with sage or garlic-infused olive oil with fresh herbs
• Fresh Tomato-Based Sauces: Simple marinara, fresh tomato with basil, or arrabbiata complement einkorn’s earthiness without masking its unique character
• Pesto Variations: Traditional basil pesto, arugula pesto, or walnut-based sauces enhance the nutty notes already present in einkorn flour
• Oil-Based Sauces: Aglio e olio, lemon and olive oil, or herb-infused oils let the pasta’s texture and flavor take center stage
• Broth based– Clam fettuccine or white veal ragu.

A recipe that will become a forever staple

Fresh einkorn pasta is special yet achievable even though it may sound intimadating. Practice makes perfect and it can be therapeutic to make. Who knew something you’ve been buying from the grocery store all your life is so simple to make and taste way better fresh! Making fresh pasta is great to make for all occasions. Weekend meals, hosting dinner get-togethers, special occasions and so on. Once you get the basics down, the versatility opens endless options for shapes and sauces.

Happy Pasta Making!