Einkhorn Pasta by Hand
We alter the pasta by hand base to account for the lower thirst of Einkhorn flour, and simulate the liquid and flour from an egg.Scaled Ingredients
- 42 g wheat berries, Einkhorn
- 0 g nutmeg, ground (a pinch (1/8 tsp) ground nutmeg, optional)
- 8.5 g sourdough starter, stiff
Portions
Scale by
Directions
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Mix the ingredients together until they form a ball of dough.
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Let it rest 30 minutes, covered. If you added sourdough starter, let the dough ferment on the counter for a few hours, or in the fridge until the next day.
ROLLING OUT THE DOUGH BY HAND:
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Roll out the dough to desired thickness on a well floured surface. Remember the pasta will expand as it cooks, so roll thinner than your desired thickness when cooked. you need it. Do this by hand with a rolling pin and a well floured board (and skip to Cutting by Hand) or with a pasta rolling machine.
PASTA ROLLER INSTRUCTIONS:
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Starting at the lowest number, run the dough through 2 times (I like to do it in one direction the first time, and the other direction the second time).
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Repeat the last step, adjusting the thickness to the next setting on your machine. Skipping numbers will result in torn dough.
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Use a cutter, if you have one, to slice the long sheets of pasta into noodles, then skip to Cooking the Pasta
CUTTING BY HAND:
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Dust the rolled out dough with flour, and then roll it up – short end to short end. Slice to the desired thickness with a very sharp knife.
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Open up the noodles so they don’t stick together.
COOKING THE PASTA (both methods):
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Cook your freshly milled pasta in simmering, well salted water for about 1 minute until al dente. This means it’s not too soft, and a little bite to it. It will soften more when you add pasta sauce.
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Reserve some of your pasta water for the sauce, it will help thicken it up.
Storing/Drying the Pasta:
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If you choose not to cook the pasta immediately, you can freeze it or let it air dry. I prefer to use my dehydrator, at 125 F until the pasta is crispy and fully dry (a few hours). We only store a short time to make weeknight wins easier - and not for long term storage (especially with eggs in it).