Ingredients

• 125g Organic Einkorn All-Purpose Flour (Freshly Milled)
• 1 Organic Pasture-Raised Egg
• 13g Sourdough Discard
• 1/4 tsp Redmond Real Salt (Optional)

Instructions

1. Make the dough – On a clean work surface or in a mixing bowl, form a mound with the einkorn flour and create a well in the center. Add the egg, sourdough discard, and salt (if using) to the well.
2. Mix & Rest – Using a fork, gently beat the egg and discard together, gradually incorporating the flour from the edges. Once the mixture forms a rough, shaggy dough, cover it with a towel and let it rest for 10 minutes. This allows the einkorn flour to absorb moisture, making it easier to knead.
3. Knead the Dough – After resting, knead the dough gently for 5–7 minutes until smooth and elastic. Einkorn dough is more delicate than modern wheat, so be gentle and avoid over-kneading. If the dough feels too dry, add a few drops of water; if too wet, dust with a little more flour. Proceed to step 4 or 5.
4. Option 1: Rest the Dough – Wrap the dough in a beeswax wrap or place it in a covered bowl and let it rest for 1 hour at room temperature. This helps relax the gluten and improves the dough’s texture. 
5. Option 2: Ferment the Dough – Wrap the dough in a beeswax wrap or place it in a covered bowl and let it sit for 2 hours at room temperature. Then transfer to the fridge and let it cold ferment for up to 24 hours. If you decide to chill overnight, leave the dough on the counter for 30-60 minutes before rolling. That way, it is easier to work with. 
6. Roll & Cut the Pasta – Once the dough is ready, divide it into four pieces. Generously flour a surface and use a rolling pin or pasta machine to roll the dough to your desired thickness. Most of the pasta is 1/16 to 1/8 inch thick. Cut into fettuccine (1/8 inch thick, 1/4 inch wide), tagliatelle (1/16 inch thick, 1/3 inch wide), or any preferred pasta shape. Proceed to step 7 or 8.
7. Cook the Pasta – Bring a pot of salted water to a rolling boil. Add the fresh pasta and cook for 1–3 minutes, depending on the thickness. The thicker pasta will take longer to cook. Stir gently to prevent the pasta from sticking to each other. Fresh pasta cooks much faster than store-bought dried pasta, so keep an eye on it!　
8. Serve & Enjoy – Drain the pasta and toss it with olive oil, butter, or your favorite sauce. Enjoy immediately for the best texture and flavor.

Tips & Notes:

• Adjusting Hydration – Einkorn absorbs liquid differently than modern wheat. If the dough feels too stiff, add a tiny bit of water. If it is too wet, lightly dust it with more flour.
• Make It Egg-Free – Swap the egg for about 40g of water and increase the kneading time slightly to compensate for the lower protein.
• Pairing Suggestions – This pasta pairs beautifully with light olive oil-based sauces, our Tomato Meat Sauce, or simple garlic and butter.

Storage:

If you plan to use the pasta within a day, store it in an airtight container in the refrigerator for up to 24 hours. Lightly dust the pasta with flour before storing to prevent sticking.

Freezing: For longer storage, freeze the pasta in individual portions.

1. Dust & Arrange – Lightly dust the pasta with flour to prevent sticking, then arrange it in small nests or lay it flat on a parchment-lined tray.
2. Flash Freeze – Place the tray in the freezer for 30-60 minutes or until the pasta is firm.
3. Store – Transfer the frozen pasta to an airtight container or freezer-safe bag, removing as much air as possible. 

Cooking from Frozen: No need to thaw! Simply drop the frozen pasta directly into boiling salted water and cook for 3-5 minutes, depending on thickness. 

This way, you can always have homemade einkorn sourdough pasta ready to go for a quick and nourishing meal!