Rustic Fresh Einkorn Pasta Recipe
This recipe for fresh einkorn pasta is the perfect whole-grain pasta. It is easy to make, tender, nutty and delicious.
Servings: 8 servings
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.