Pasta is the ultimate comfort food. But many find it hurts their stomachs to eat it. Not with einkorn! This pasta has a beautiful texutre and flavor and is so versatile!
- 2 1/2 cups Einkorn All Purpose Flour Plus more for dusting/kneading
- 1/2 teaspoon Sea Salt
- 4 Large Eggs
- 2 teaspoons Olive Oil
This recipe and photos are courtesy of Dahn and Pat from Savor the Best.
- Prepare a baking sheet with a light film of olive oil or a sheet of parchment paper.
- In a large shallow bowl or on a work surface, shape the flour and salt into a mound. Make a well in the center.
- Add the eggs and oil into the well and using a fork, whisk the mixture into the flour in a circular motion, gradually incorporating the flour in small amounts in a wider path until the flour is completely mixed.
- Transfer to a flour-dusted, flat work surface and begin kneading by hand. If the dough seems too moist, add small amounts of flour as you knead it. Knead until the dough begins to soften and is no longer sticky, about 3 to 5 minutes.
- Shape the dough into a ball, cover with plastic wrap and let sit for 30 minutes. This will allow the flour to continue to absorb the moisture from the eggs.
6. When ready to roll, divide the dough into 4 portions. Work with one portion at a time while keeping the remaining portions covered with a kitchen towel or plastic wrap.
7. When the pasta is ready to use, bring a large pot of salted water to a boil and working in batches, drop a portion of the pasta into the water. Most fresh pastas will cook to the al-dente stage in a 30-seconds to 3-minutes cook time, depending on the thickness of the pasta.
Looking forward to trying your recipes. Need to get away from wheat
Hi Donna, I hope you enjoy them. Einkorn can be life-changing to those struggling with wheat.
How do you store these? Can they be frozen? Thank-you
Hi Andrea, we have never tried to store any for too long. If they have been dried, they will last for a bit just on a shelf, but I wouldn’t leave them for too long. We would store them in the refrigerator. We have never tried to freeze them, but that is something we would try if we every had any left over.
Made this tonight and it came out beautifully! The dough was easy to work with and the pasta had a firm, nutty taste. This admittedly was my first time making pasta from scratch and though it took me twice as long as the times on the recipe, it was completely worth it for a wheat based pasta that didn’t give anyone any bad affects. My brother and law said this was the first pasta he ate in a very long time and it tasted like normal spaghetti. I’m so excited we can eat all of our favorite meals again. Spaghetti squash is ok, but nothing beats a hardy plate of wheat pasta. Einkorn is revolutionary and I’m grateful to have stumbled upon it and great resources like this recipe.
Getting ready to venture into einkorn. Thanks for recipes and suggestions
Hi, would this recipe be the same if using wholemeal einkorn flour? Thanks
Hi Emily, it may be a little different in flavor and texture but it should still work.
So the flour would weight 20oz?
Hi Sharon, we haven’t weighed it. I would just measure 2.5 cups and watch consistency from there.
Would the dough hold together enough to run through a kitchenaid pasta maker?
Hi Jeanine, I’m not familiar with that specific pasta maker, but we have a pasta press that can handle the dough, so I don’t see why not.