Einkorn Pasta

Delicious einkorn pasta made from scratch with just two simple ingredients. Store-bought pasta doesn't measure up to this fresh taste.

Course Dinner

Cuisine Italian

Keyword einkorn pasta, homemade pasta

Prep Time 30

Cook Time 5

Total Time 35

Servings

Calories 345kcal

Author Lisa Bass

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).

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.