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Jovial Recipes

Learning about Einkorn Wheat

We spent a few hours tonight at a small farm nearby that is one of three growing einkorn wheat for us this year in Italy. Stefano is one of our farmers and is growing einkorn for the first time. The other day, he excitedly told us the plants now have spikelets and he was surprised at how visibly different they are. He described einkorn as simply beautiful. Here is what our einkorn looks like today.

We compared a modern durum wheat plant with einkorn today to show you the difference.


Modern durum wheat is on the left and has plump spikelets or grains. Einkorn is to the right and has noticebly smaller grains.


Here we have a single einkorn plant to the left and a single durum wheat plant to the right. Breeders redesigned wheat for thick stalks to prevent lodging in the wind and they also engineered less plant and more grain to increase yields by getting the plant to put energy in the top and not waste energy at the bottom.

The root system also changed. Einkorn has strong and more abundant roots, making it a very hardy and rustic plant that naturally outpowers weeds without the need for herbicides.



The word einkorn is German and means one grain. Einkorn has one grain on each side of its shaft. Modern durum wheat has multiple grains that spiral around the shaft. We believe that bigger is not always better. Einkorn yields three to four times less than modern wheat and that is why this most ancient wheat risks extinction today. However, there are more ways to judge value and einkorn is a clear winner when you compare nutrition, purity and sustainability.

7 Responses to Learning about Einkorn Wheat

  1. David Roth says:


    Love the Einkorn pasta. Unfortunately our store doesn’t carry your spaghetti, so when we want that, we have to use regular durum wheat.

    QUESTION: How is your einkorn pasta dried? I recently heard about the “flash drying” of pasta in ovens, which doesn’t sound too good to me. But I also heard about an old Italian method of using “drying rooms” which dry the pasta at relatively low temps.

    Do you mind letting me know how your pasta is dried?



    • Jovial says:

      Hi David,
      If you let us know where you usually shop, we might be able to have a salesperson call to get the einkorn spaghetti on the shelf. All of our pasta is slow-dried and pressed with bronze dies, in the traditional way. We make our pasta outside of Lucca in a family-owned business that has been around for over a century. Thanks for supporting our products!

  2. Saralee Couchoud says:

    I am looking to plant some einkorn wheat but I can’t seem to find out how many pounds of seed per acre. Can you tell me? I plan to put in about 2 acres. Thank you.


  3. Reggie says:

    Made waffles when our flour arrived in the mail. They were perfect, crisp exterior with a chewy sourdough-nutty flavor. Definitely one of the best waffles I ever had…love this flour!

    Dry ingredients
    1 cup Einkorn flour
    1 tsp salt
    2 tsp chia seeds
    1 tsp baking powder
    1 pinch baking soda
    -2 Tbs oil, I used coconut & bacon mixed into the dry ingredients
    Wet: beat wet ingredients and add to dry.
    1 egg
    1/2 cup half & half
    4 Tbs applesauce
    water to perfect consistency (a few Tbs should do it)

    This makes about 6 “small

  4. Mary says:

    Hi, I’m trying to get more organic and discovered your flour about the same time I developed a sensitivity to Gluten. Thank goodness it’s not too bad, just makes me feel rather yucky. Anyways the flour is awesome. Makes a great bread!

    I was curious how wheat is grown and possibly where to find some seeds to try it myself. My father owns about 15 acres that are just grass right now.

    Any advice?

    • jovial says:

      Hi Mary,
      We do not sell seeds for planting at this point. I think you might be able to find something on the internet, but we do not have any first-hand experience or recommendations.

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