Today, we are jumping into the world of ancient grain pasta with this Rustic Fresh Einkorn Pasta Recipe, and let me tell you, it's a game-changer. Using this ancient grain adds a real kick to your pasta – expect a heartier texture and a nutty flavor. Now, I get it, making your own fresh pasta might sound a bit time-consuming, but let me show you it's nowhere near as tricky as you might think. I'm here to share all the secrets and walk you through the pasta-making process. So, let's get those hands a little floury and create something amazing!
As always, fresh pasta is made with simple ingredients, and most you probably already have in the pantry and fridge.
If you love homemade pasta (I sure do!), let me share a few of my other pasta recipes.
Ingredients
- Einkorn flour- I am using whole-grain einkorn flour, which is different from all-purpose einkorn flour. You can easily swap either in this recipe, but if you are using an all-purpose einkorn (like those from Jovial Foods), reduce the water by 1 tablespoon.
- Semolina flour- You can make this recipe with 100% einkorn flour, and I will include both options in the recipe box, but I like to use a blend of both. I will explain more about this below.
- Salt- I love using kosher salt, but you can also use sea salt.
- Egg yolks- For the richest pasta and that beautiful golden color.
- Whole egg- I use a blend of both egg yolks and whole eggs. Yolks for richness, but the whites have a higher water content, hydrating the flour and adding to plasticity.
- Olive oil- We will only use a few tablespoons, but I love the texture and flavor it adds.
Pro Tip: Make sure the eggs are at room temperature before starting. Cold eggs will make your dough so much harder to knead.
How to make
Making the pasta dough
The dough is all made by hand, so no special equipment is needed. Although, you can add all ingredients into a food processor to start, the move to hand kneading after.
- Add the flour and salt to your surface. Mix well, then form a deep well in the middle.
- With a fork, whisk together the eggs in the middle until they are well blended. Little by little, pull in flour from the edges and whisk into the egg mixture. Don't rush this process.
- Continue adding the flour, until it is mostly added. Then, add in the rest and knead a few times to incorporate all the flour.
- Roll it into a ball cover it with plastic wrap and let it sit for 10-15 minutes. Don't skip this step, it makes the kneading process so much easier and will result in a smoother dough.
- When the time is up, start kneading again. First, check the dough. You will want it to be slightly tacky (sticky).
- Now, get yourself comfortable with music or a show to watch. This is going to take at least 10 minutes. Remember that pasta is a "slow food" and the process should be enjoyed.
- Once it is kneaded and you have the soft texture, cover it again and let it rest for 1 hour. If you want, you can also throw this dough in the fridge, I put it in a plastic bag, and it can hold in the fridge for up to 2 days.
How to form the pasta dough
Make sure you have a flat work surface- this can either be a countertop or a large wood cutting board. Dust it with the semolina.
I like to use this homemade pasta dough to form wider pasta shapes. My favorite is pappardelle. Serving homemade einkorn pappardelle with homemade bolognese is heaven on earth!! Once the pasta is rolled thin, roll it widthwise several times, then cut it with a sharp knife. I like mine to be about 1-1 ½ inches wide.
You can also make this into tagliatelle (some say this is the same as fettuccini).
This also makes delicious lasagna noodles as well.
You can roll this out with a rolling pin, which most of us have. Be sure to roll on a lightly floured surface.
I also have a pasta maker that is hand-cranked. My favorite to use is my pasta machine. It is an attachment for my Bosch mixer.
Start with the thickest setting and work your way down. I roll it through 2 settings on mine, trifold the dough, and start at the beginning, rolling to the thinnest setting.
Once it is rolled, dust the strips of dough well with semolina flour and hang the homemade noodles on a drying rack or set it on dusted clean kitchen towels or dusted parchment paper.
One question I get all the time is how long can you leave this uncooked pasta out at room temperature. My conservative opinion is about 4-6 hours. It has raw eggs, so I am uncomfortable leaving it out any longer than that.
Cooking the pasta
All the hard work is done and it is easy from here on out.
Bring a large pot of salted water to a rolling boil, then add the pasta to the water. Depending on the thickness of the pasta, you will boil it between 2-4 minutes. Test it to check that it is at the al-dente stage. Homemade pasta cooks so quickly.
PRO TIP: All homemade pasta cooks quickly, but especially einkorn pasta. It will fall apart if it is cooked for too long.
Drain the pasta and use the water as needed in your sauces. Serve the cooked pasta with your favorite sauce.
Why use a blend of einkorn flour and semolina flour in pasta-making?
For this pasta recipe, I'm using a blend of einkorn flour and semolina flour. The key reason is the distinct gluten content of each flour—einkorn is low in gluten, while semolina flour is high in gluten. This combination helps me create an elastic dough, an essential aspect of successful pasta preparation. By bringing together these two flours, we can create a balance that contributes to the desired texture and consistency in the final product.
What is einkorn?
Einkorn, often called an "ancient wheat," is one of the earliest cultivated forms of wheat with a history deeply rooted in the cradle of agriculture. Its botanical name, Triticum monococcum, signifies its single-grained spikelet structure, distinguishing it from modern wheat varieties with multiple grains per spike. Einkorn has been a staple food source for ancient civilizations, dating back over 10,000 years.
Originating in the Fertile Crescent, a region encompassing parts of present-day Iraq, Iran, Syria, and Turkey.
The "ancient grain" label is attributed to Einkorn's unique genetic makeup, which has remained largely unchanged over the centuries. Einkorn has preserved its original characteristics, unlike modern wheat varieties that have undergone extensive breeding for increased yields and other agricultural traits.
Einkorn is well-adapted to diverse climates, and its hardiness allowed it to spread across various regions, contributing to its historical significance. Its cultivation declined with the rise of more productive wheat varieties, but in recent years, there has been a resurgence of interest in einkorn for its distinct flavor.
How to freeze pasta
- Roll and Cut the Pasta:
- After rolling out the pasta dough and cutting it into your preferred shapes, lightly dust the individual pieces with flour.
- Flash Freeze:
- Lay the individual pasta pieces in a single layer on a baking sheet. Place the baking sheet in the freezer and allow the pasta to freeze for about 1-2 hours. This flash freezing prevents sticking.
- Transfer to Freezer Bags or Containers:
- Once flash-frozen, transfer the pasta pieces to airtight freezer bags or containers. Label with the date.
- Remove Air and Seal:
- Squeeze out as much air as possible from the freezer bags before sealing or ensuring airtight closure for containers.
- Store in the Freezer:
- Place the sealed bags or containers in the freezer. Homemade pasta can be stored for up to 2-3 months.
How to cook frozen homemade pasta
- Boiling from Frozen:
- Cook the frozen pasta directly from the freezer by dropping it into boiling water. Extend the cooking time slightly compared to fresh pasta.
- No Thawing Required:
- There's no need to thaw the frozen pasta before cooking. Check for doneness by tasting a piece, and adjusting cooking times as needed.
If you have a pasta extruder, here are 2 recipes I recently developed for my Philips pasta extruder. The first is homemade pasta without eggs, the second is a pasta extruder recipe with eggs.
Rustic Fresh Einkorn Pasta Recipe
Ingredients
- 2 cups einkorn flour whole grain
- 2 cups semolina flour
- 1 teaspoon salt
- 6 egg yolks
- 3 eggs
- 2 tablespoon olive oil
Instructions
- The dough is all made by hand, so no special equipment is needed. Although, you can add all ingredients into a food processor to start, the move to hand kneading after.
- Add the flour and salt to your surface. Mix well, then form a deep well in the middle. Add the eggs and olive oil to the center of the well.
- With a fork, whisk together the eggs in the middle until they are well blended. Little by little, pull in flour from the edges and whisk into the egg mixture. Don't rush this process. Once flour is added, whisk until it is smooth before pulling in more flour.
- Continue adding the flour, until it is mostly added. Then, add in the rest and knead a few times to incorporate all the flour. If it feels dry, add in another tablespoon or 2 of water.
- Roll it into a ball cover it with plastic wrap and let it sit for 10-15 minutes. Don't skip this step, it makes the kneading process so much easier and will result in a smoother dough.
- When the time is up, start kneading again. First, check the dough. You will want it to be just slightly tacky (sticky). I like to flour the surface with just a touch of flour to keep it from sticking, but not enough to affect the texture of the dough.
- Now, get yourself comfortable with music or a show to watch. This is going to take at least 10 minutes. Remember that pasta is a "slow food" and the process should be enjoyed.
- Once it is kneaded and you have the soft texture, cover it again and let it rest for 1 hour. If you want, you can also throw this dough in the fridge, I put it in a plastic bag, and it can hold in the fridge for up to 2 days.
Video
Notes
- Roll and Cut the Pasta:
- After rolling out the pasta dough and cutting it into your preferred shapes, lightly dust the individual pieces with flour.
- Flash Freeze:
- Lay the individual pasta pieces in a single layer on a baking sheet. Place the baking sheet in the freezer and allow the pasta to freeze for about 1-2 hours. This flash freezing prevents sticking.
- Transfer to Freezer Bags or Containers:
- Once flash-frozen, transfer the pasta pieces to airtight freezer bags or containers. Label with the date.
- Remove Air and Seal:
- Squeeze out as much air as possible from the freezer bags before sealing or ensuring airtight closure for containers.
- Store in the Freezer:
- Place the sealed bags or containers in the freezer. Homemade pasta can be stored for up to 2-3 months.
Susan says
I finally made your Rustic Fresh Einkorn Pasta Recipe and they were FABULOUS!!!! I used them in Chicken and Noodles! There was some leftover Chicken and Noodles but they were all gone the next day!!! I will definitely be making them again!!!
Your recipes are ALWAYS A HOME RUN!!!
Thank you for the GREAT RECIPE!!!
Amy Sandidge says
Thank you so much for letting me know, Susan!! That chicken noodle soup sounds delicious on a cold day like today!