Homemade Einkorn Pasta

Simple, silky homemade pasta made with ancient-grain einkorn flour and just a handful of ingredients.

Makes: 4 servings
Prep: 30 minutes + 30 minutes rest
Cook: 2–4 minutes

Ingredients

• 2 cups (240 g) white einkorn flour, plus more for dusting

• 3 large eggs

• 1 tablespoon extra-virgin olive oil

• ½ teaspoon fine sea salt

• 1–2 teaspoons water, only if needed

Method

1. Make the dough. Place the einkorn flour on a clean work surface and create a well in the center. Add the eggs, olive oil, and sea salt.

2. Bring it together. Using a fork, whisk the eggs while gradually pulling flour in from the sides. Once a shaggy dough forms, use your hands to gently bring it together.

3. Knead gently. Knead for about 3–5 minutes, until the dough is smooth and cohesive. Einkorn has a more delicate gluten structure than modern wheat, so there's no need for aggressive kneading. If the dough feels very dry, add water ½ teaspoon at a time.

4. Let it rest. Wrap the dough and allow it to rest at room temperature for 30 minutes.

5. Roll it out. Divide into four pieces. Flatten each piece and pass it through a pasta machine, beginning with the widest setting and gradually rolling thinner. Dust lightly with einkorn flour as needed.

6. Cut your pasta. Cut into tagliatelle, fettuccine, pappardelle, or your favorite shape.

7. Cook. Bring a large pot of generously salted water to a boil. Add the fresh pasta and cook for approximately 2–4 minutes, or until tender but still slightly firm.

The De la Rosa Tip

Don't overwork einkorn pasta dough. A gentle hand and a short knead are all you need for beautifully tender pasta.

Ancient grain. Simple ingredients. Made from scratch.