einkorn fresh pasta

Making fresh einkorn pasta well in the center of flour filled with egg

einkorn fresh pasta

hands holding long einkorn fresh fettuccine noodles
There's nothing like the lightness of fresh pasta made from scratch, especially enhanced with the flavor of einkorn. It's delicate and completely ...unique in flavor and experience—something everyone should try once. The best thing about making pasta is that it's unexpectedly forgiving. The tips and tricks in this recipe will help you follow along with the same instructions our einkorn culinary getaway guests learn and take with them to enjoy fresh pasta at home. We used All-Purpose Einkorn Flour for this recipe, but Whole Wheat Einkorn Flour would work as well.

Now that you've made a batch of fresh einkorn pasta, there are many ingredients you can add to it in order to create a satisfying and nutritious meal. Try the pasta with a simple alfredo sauce, and add shredded or spiralized zucchini.

Einkorn pasta can even make an ideal cold dish on a hot summer's day. Toss red onions, sweet bell peppers and fresh garden tomatoes in a vinaigrette dressing, and add it to the chilled pasta for a cool pasta salad. You could also add a protein, such as tofu or chicken for a complete meal.

Marinate strips of bell peppers and zucchini in an Italian-style marinade. Grill the vegetables, and toss them with the fresh einkorn pasta. This dish helps you reach your daily recommended allowance of vegetables, and you can pair it with other freshly-grilled foods for a healthy and hearty cook-out with friends or family.

Homemade Einkorn Pasta Recipe

Ingredients

All- Purpose Einkorn Flour Pasta

Whole Wheat Einkorn Flour Pasta

Instructions

  1. Add the flour to a large bowl and create a well in the center. Add the eggs to the well and beat with a fork until the yolks and whites are combined. Slowly mix in the flour from the sides of the bowl until the mixture becomes stiff. Knead in the bowl by squeezing the dough through your hands. When the dough begins to come together, lightly dust your work surface with flour and transfer the dough to it.
  2. Knead the dough for 1 to 2 minutes by pressing down with both hands while rolling the dough away from you until it is smooth. Place in the bowl and cover with a plate and let rest for 15 minutes.
  3. Divide the dough into 4 pieces and press the first piece into a 4 x 2-inch rectangle that is about ¾ inch thick. Dust the first piece with flour on both sides. Start with the thickest setting on your pasta machine. The piece will break up, but fold the piece in thirds lengthwise and pass it through the machine, repeating it until you have a uniform strip. With a knife, trim the edges to be straight, then cut the strip in three equal pieces lengthwise. Pass the dough through the machine, working down to the second-to-last thickness. Pass the strips through this setting twice, then place the strips of dough on clean kitchen towels to dry for 30 minutes, until the pasta has lost its stickiness but is still flexible and not stiff. If the strips become too dry, they will be difficult to cut.
  4. Pass each strip of dough through the tagliatelle or fettuccine die of your pasta machine. Spread the pasta out on the kitchen towels and let it dry until you are ready to cook it or dry it completely before storing.
  5. To cook the pasta, bring 3 quarts of water to a rolling boil in a large pot. Add the salt. Drop in the pasta and cover the pot to bring the water up to a rolling boil. Once boiling, cook uncovered for 1 to 2 minutes until the noodles are al dente. Drain the noodles in a colander, but do not rinse.
  6. Serve right away with a sauce recipe of your choosing. 

*Note: Eggs come in all sizes, and for this recipe, the size of your eggs makes a difference. You'll want to knead the dough until smooth and your ingredients are thoroughly mixed together. If it seems too dry, gradually work a bit more egg into the dough until it is smooth and slightly flexible.