Homemade Einkorn Pasta (Egg Free)

Fresh pasta from einkorn flour comes out perfectly without eggs, but is a bit more tender. This is why we suggest making this recipe with hand-rolled shapes, such as trofie (instructions below) or orecchiette. You can even serve the ½-inch pieces just like gnocchi, leaving them in small cut pieces and boiling until cooked through. We served this batch of trofie with a traditional pesto sauce.

Instructions

1. In a large bowl, add the flour and create a well in the middle. Pour the water into the well, then start incorporating by slowly adding in flour from the sides and mixing with the water until fully absorbed.
2. Start kneading until a ball is formed. Dust a work surface and transfer the dough onto it. Continue kneading until smooth, then shape into a ball. Set aside and cover with a towel to prevent the dough from drying too much.
3. To make trofie: cut off a small section of dough, then roll into a long rope about ½-inch in diameter. Cut into ½-inch bits, then begin shaping the trofie. To do so, place the dough between your hands in the lower part of your palm. Roll the dough off of your hand by moving your dominant hand in forward motion, while pressing down. It might take two rolls to get a good shape. The finished pasta should be tapered thin on both ends and thicker and slightly curled/irregular in the middle section.
4. Once the pasta is shaped, place it evenly spaced out on a baking tray dusted with flour. Put a large pot of salted water to boil. Once at a rolling boil, lower the heat slightly and add in the pasta. Wait for the pasta to float and then let cook for about 3 minutes. Taste for doneness. Drain the pasta and combined with your preferred sauce, a traditional pairing is trofie and pesto. Enjoy!