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.
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!
Pour flour onto a work surface and create a well in the middle for eggs. Scramble the eggs before incorporating flour.
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.
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.
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.
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.
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.
Pasta
Machine setting
Thickness
Without a machine
Best for
Pappardelle
3
~2.5mm
Easiest
Braised meats, lamb ragù, mushroom cream sauce, chunky long-cooked sauces
Fettuccine
4
~2mm
Easiest
Alfredo, carbonara, brown butter & sage, olive oil & herb sauces
Lasagna Sheets
5
~1.5mm
Easy
Meat lasagna, vegetable lasagna, white sauce & béchamel bakes
Tagliatelle
6-7
~1-0.8mm
Moderate
Bolognese, light tomato sauces, truffle butter, simple herb & olive oil
Tagliolini
7-8
~0.8-0.6mm
Difficult
Aglio e olio, fresh tomato, clam sauce, lemon butter, light broth
Einkorn flour behaves differently than modern wheat. What looks too dry initially will come together. Don't give up!
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.
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.
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.
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!
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.
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 →
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!
This classic einkorn fresh pasta recipe proves that the best things in life are often the simplest. Using just two ingredients—einkorn flour and fresh eggs—you'll create incredibly silky, tender noodles with a rich, nutty flavor that's impossible to achieve with store-bought pasta. Perfect for special dinners or whenever you want to treat yourself to something truly exceptional, this recipe transforms basic ingredients into pure pasta perfection.
Cook pasta until just tender. Monitor closely as cooking time will vary depending on thickness. Fresh pasta cooks way faster!
Thank you for exploring my recipes!