When we discovered Einkorn flour and, and its many benefits, I set about altering my staple recipes away from standard all purpose flour and adjusting them for Einkorn. In some recipes, it is a simple 1:1 swap. In others, there needs to be slight adjustments in either the amount of flour, or in the amount of liquid. Einkorn Bread, Einkorn Scones, and of course Einkorn Chocolate Chip Cookies have all been added to the family favorites. Homemade Einkorn Pasta was a must as well, since it is the foundation of so many delicious meals.

Making homemade pasta is so simple. The key is letting your dough rest for about a half hour before running it through the pasta maker. You can make several types of pasta, including Linguini, Spaghetti, and sheet pasta (for lasagna). Once you get the hang of making Homemade Einkorn Pasta, you will never want to use dried pasta again. Fresh pasta takes every pasta dish to the next level. Whether using it in a lovely Morel Pasta recipe, with a Pesto, Chanterelle, or Champagne Sauce, or a homemade Spaghetti, this Einkorn Pasta will make your meal perfect.

If you don’t already have a pasta maker, I prefer an Atlas by Marcado, which is a traditional Italian one. They are made in Italy, and built to last. The Norpro pasta drying rack is collapsable, well made, and is perfect for a batch of pasta.

Equipment

1 Pasta Maker I prefer the hand cranked Atlas Pasta Maker from Italy
1 Pasta Drying Rack

Ingredients

1 Egg
1/2 Cup Einkorn Flour You can substitute regular AP flour, but will probably need to add a bit of water to make the dough come together and not be too dry.
1-2 Tbsp Einkorn Flour
1/2 tsp Salt
1/2 Tbsp Olive Oil

Instructions

Making Pasta

Add 1/2 cup plus 1 Tablespoon of Einkorn Flour and Salt to small bowl. Mix.
Add Egg and Olive Oil. Mix.
Adjust consistency by adding extra flour or a touch of water. The dough will just come together, but seem a bit dry. There is usually a bit of flour stuck to the edges of the bowl – that is ok. Push it together, so that it is in a flexible lump.
Turn dough out onto parchment paper. Kneed a few times to bring dough together.
It will have a soft, pliable consistency. It will not be sticky, nor will it be too dry to work with.
Wrap the dough in plastic wrap and let it rest for 30 minutes.
Once dough has rested, cut off chunks, re-wrapping the main piece of dough after each dough piece is cut off.
Run the small chunk of dough through the pasta maker, starting at level 1. Run it through a couple times on level 1, then run it through at level 2. At this point, lay your dough out and cut it in half lengthwise.
Take half of the cut dough and continue to run it through the press of the pasta maker – levels, 2, 3, 4, and 5. Once it is the correct thickness, run it through the cutter, which will cut your dough sheet into individual pasta pieces.
Gently move the pasta pieces to your pasta drying rack. Separate the individual pieces of pasta and let dry while you make your sauce.

Cooking & Finishing Pasta

Boil a large pot of water. Add a dash of salt and a splash of of olive oil.
Once water is boiling, add the dried pasta by tipping each row of pasta off the drying rack into the boiling water.
Cook for about 3-4 minutes, until the pasta has risen to the top and is floating.
Remove pasta to strainer. Drain.
While pasta is in strainer, add a splash of Olive Oil to the bottom of the cooking pot.
Place the pasta back in the cooking pot and stir to coat with Olive Oil, so the pasta doesn't turn into a big, stuck-together mess.
Add a lovely sauce. Stir to coat. Serve and Enjoy.

Notes

This recipe is written for one large serving, as a main dish. You may have a bit left over if you are making this for only one. If serving as a side dish, this would be the perfect amount for 2.

If you are looking to use it for serving 2-3 as a main dish, double the recipe. If 4-5 as a main, triple it.

Homemade Einkorn Pasta