Einkorn pasta is an easy, nutritious alternative to typical wheat pasta. You simply need two ingredients and a few tools to make this delectable, fresh pasta.
When we bought our homestead nearly one and a half years ago, we knew that one of our focuses would be slow living.
We aren’t interested in the hustle and bustle of life, but rather spending time together as a family, doing things we love and enjoy.
The first year brought a lot of changes, renovations, and a little more ‘busy’ than we would like. But now, we feel like we are in the honeymoon stage.
Enjoying the fruits of our labor. Really relishing in the dreams we had when we bought this place.
All of it is becoming reality, including the dream of a dairy cow. We brought home goats a few months back that have been supplying us with fresh milk every day.
It was just the taste of homesteading we needed, and it gave us the confidence to finally pull the trigger. Last week, a sweet four-month-old Guernsey cow joined our little herd.
Eventually, about a year from now, we will be able to milk our own cow.
This is the slow living we were dreaming about.
The kids will help me make some homemade einkorn pasta, covered in creamy white sauce from the fresh milk from that very morning, and topped with fresh herbs from the garden.
Just good, rustic, farm food.
Why you will love this recipe:
Flavor: Regular, store-bought, dried pasta doesn’t stand a chance. It doesn’t have the flavor or richness that you find in homemade pasta, made with freshly ground einkorn flour and eggs from the free range chickens.
Healthy: Einkorn flour is the oldest heirloom wheat still around that hasn’t been hybridized. It is also much easier to digest than regular wheat. If you can’t ferment it, use einkorn.
Slow food: This is real food. It’s made from scratch, with your own two hands. From freshly grinding the berries into flour, to kneading it with your hands, this is from-scratch cooking at its finest.
Tips For Making Einkorn Pasta
The dough may get quite sticky while you are thinning it out. Just add more flour.
You could, technically, make this recipe without a pasta maker. Roll out the pasta super thin with a roller, fold into thirds, and slice 1/4 inch in thickness. Unroll.
This recipe is delicious with some homemade meatballs.
Is einkorn pasta healthy?
Yes. This pasta recipe is made with just two simple ingredients: flour and eggs. Einkorn flour is a healthier heirloom wheat that is easier to digest, contains less phytic acid (an anti-nutrient that blocks the absorption of nutrients), and offers more vitamins, minerals, and protein than conventional wheat.
What does einkorn taste like?
It has a mild, nutty flavor and is slightly sweet. In this recipe, the noodles have that classic einkorn flavor and are light in texture.
Is there gluten in einkorn?
Yes. While the gluten content is less than regular wheat and may be more easily tolerated by those who are gluten sensitive, you should still avoid this flour if you have celiac.
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Tools you may need:
- Pasta maker (I picked up a pasta attachment for my stand mixer)
- Large bowl
- Pasta dryer (You could also just spread the pasta out on towels – unless you have a two-year-old.)
- Measuring cup
- Grain mill (optional)
- Einkorn wheat berries
How To Make Einkorn Pasta:
Freshly grind einkorn berries in a grain mill. Skip this step if you have pre-ground flour.
Add four cups of flour to a large bowl.
Create a well in the flour and add four eggs to the well.
Whisk eggs, then slowly combine flour until a dough forms. You could also use the dough hook on your stand mixer and mix for about 6-8 minutes on medium speed.
On a clean counter, knead the dough until it becomes slightly elastic, then cut into four equal balls.
Flour surface and pat out dough until each dough ball forms a 4″ by 4″ square.
Add the pasta through the pasta maker on the thickest setting (which is an 8 on my machine), catching it gently as it goes through.
Fold into thirds, lengthwise, then run through the thickest setting again.
If at any point the dough starts to get too sticky, place it on a floured surface and pat the flour over the entire surface of the dough.
Keep placing the pasta dough through the pasta maker, changing the setting lower and lower each time.
Once you have the pasta dough through the thinnest setting, change out the attachment to the pasta cutter.
Run dough one last time though the pasta cutter, guiding it and catching the pasta strands as they come out of the cutter.
Lay flat to dry on a towel, or hang on a pasta drying rack and allow to dry for at least 30 minutes (and up to 2 hours).
How To Cook Homemade Pasta
Fill a large pot with water, season well with salt, and bring to a boil.
Add pasta and stir with a fork to loosen up the noodles from one another. Boil for four minutes or so. Fresh pasta cooks much more quickly than store-bought, dried pasta.
When the noodles have reached ‘al dente’ texture, strain and add your favorite red or white sauce.
We’ve been enjoying a delicious garlic-cream sauce with herbs from the garden and freshly grated parmesan cheese.
Storing Fresh Pasta
Store pasta in an airtight container in the refrigerator for two days, or in the freezer for up to two weeks. Thaw in the refrigerator before cooking from frozen.
Find More Delicious Recipes:
- Easy Einkorn Sandwich Bread
- Homemade Apple Pie With Einkorn Crust
- Honey Einkorn Corn Bread
- Toasted Coconut Cookies With Chocolate Chips
If you try this recipe and love it, I would love if you could come back and give it 5 stars!
Einkorn Pasta
Delicious einkorn pasta made from scratch with just two simple ingredients. Store-bought pasta doesn't measure up to this fresh taste.
Ingredients
- 4 cups einkorn flour
- 4 eggs
Instructions
Grind einkorn berries in a grain mill. Skip this step if you have pre-ground flour.
Add four cups of flour to a large bowl.
Create a well in the flour and add four eggs to the well.
Whisk eggs, then slowly combine flour until a dough forms.
Knead the dough until it becomes slightly elastic, then cut into four equal balls.
Flour surface and pat out dough until each dough ball forms a 4″ by 4″ square.
Add the pasta through the pasta maker on the thickest setting (which is an 8 on my machine), catching it gently as it goes through.
Fold into thirds, lengthwise, then run through the thickest setting again.
Keep placing the pasta dough through the pasta maker, changing the setting lower and lower each time.
Once you have the pasta dough through the thinnest setting, change out the attachment to the pasta cutter.
Run dough one last time though the pasta cutter, guiding it and catching the pasta strands as they come out of the cutter.
Lay flat to dry on a towel or hang on a pasta drying rack, and allow to dry for at least 30 minutes (and up to 2 hours).
Notes
If at any point the dough starts to get too sticky, place it on a floured surface and pat the flour over the entire surface of the dough.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 320Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 124mgSodium: 49mgCarbohydrates: 58gFiber: 9gSugar: 0gProtein: 15g
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Sharon says
Where do you get your einkorn flour or wheat berries? Or where do you order from? Thanks! I’ve been trying to find some and not having any luck!
Karen says
I get Jovial brand through Amazon. I think Walmart has started carrying Jovial as well. Of course they have their own website jovialfoods.com. Good recipes there, too!
Janique says
I love homemade pasta makes great chicken noodle soup too
Ellie says
I tried this but the proportions seemed wrong. Had to add a few more eggs..
Mark says
I received a pound of Janie’s Mill Ancient Grain Einkorn flour from my daughter for Christmas.
This recipe made delicious pasta. That said, I found it to be very difficult to work with. It refused to come together in my stand mixer (I think it bent my dough hook a little) so I dumped it out onto the counter and began working to incorporate all the flour and get it hydrated the way I would normally do it with regular AP flour. I finally got it together (although it felt like a lump of clay) and left to rest for 30 minutes wrapped in plastic. When I returned to it, it was not must more pliant for kneading. So I gave up, divided it into four pieces, and just started running it through my pasta maker. I had to run it through on the thickest setting about five times before starting to change settings, making it thinner. In the end, it all worked out and was delicious.
I wanted to try Einkorn because my daughter is Gluten Intolerant and I wanted her to see if she could handle Einkorn. (Still waiting to hear back from her on that.) I will probably mix in some semolina or AP flour next time if I’m just making it for my wife and myself. Thanks for posting this. In spite of the difficulties, I’m really glad to have made (and eaten) it!
sam says
Great pasta! I had to add water a little at a time to get it to come together. Worked like a charm 🙂 Thanks for the recipe!
Pablo says
‘homesteading’ with a KitchenAid stand mixer? hahahaha, ok!
Lili says
Wonder if 1,000 years ago someone said “ Homesteading with fire and the wheel? Ha ha ok!”
Kit Burke says
Great reply! There’s one in every crowd.
Danielle says
Still haven’t ventured down the pasta-making road but I enjoyed watching your homemade pasta video and I know it will happen one day for us! How does the einkorn pasta hold up in whatever dish you are making? I have some jovial einkorn penne that is delicious but breaks apart easily…just wondering!
Katie says
Any chance you have a sourdough recipe for pasta?
Monica Hoffmann says
If getting einkorn berries and grinding them yourself isn’t an option, what brand of einkorn flour do you recommend? Thank you!
Lisa says
I like using Jovial einkorn flour. Usually when I use their AP flour I need 5 eggs instead of 4!
Marty says
I have been making egg noodles a long time and am about to try it with einkorn flour. I normally add the eggs to the flour and add more water if needed to make it the right consistency. I knead the dough twice and let it rest for about one hour before rolling it thin. I cook the noodles as soon as they are done and freeze the cooked noodles which works well.
Tara says
How many servings/ounces does this recipe yield? I have a family of 7….trying to gauge how much I would need to make to feed my family for dinner. Thanks!
Lisa says
I find it usually yields about 6 servings.