Fresh Milled Flour Sourdough Einkorn Pasta

Name: Fresh Milled Flour Sourdough Einkorn Pasta | Discard Recipe
Prep time: 25 min
Cook time: 3 min
Total time: 58 min
Ingredients: 1 cup freshly milled whole einkorn flour sifted if desired measured after sifting (120 grams); 1 large egg room temperature (50 grams); 1 tablespoon sourdough starter or discard 15 grams (15 grams)

This fresh-milled whole einkorn sourdough pasta cooks tender with a soft, delicate bite and a naturally sweet whole-grain flavor. Made with freshly milled whole einkorn flour and sourdough discard. This recipe creates a wholesome, simple pasta that works beautifully for everyday meals or layered lasagna dishes.

Sourdough einkorn pasta nests arranged on a white plate over a lace tablecloth.

If you’re looking to learn how to make a sourdough starter, you can build one using a simple bread flour method or follow this fresh milled flour sourdough starter recipe if you prefer working entirely with freshly milled whole wheat grain.

I love using this wholesome, fresh-milled einkorn pasta to layer into this homemade lasagna recipe. To complete an authentic Italian-inspired meal, I love making this egg-free tiramisu made with sourdough ladyfingers.

Made this with my new pasta maker, and my whole family loves it! Thank you for the wonderful recipe! ~ Emily

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Why You’ll Love This Recipe

Simple, familiar ingredients – Freshly milled whole einkorn flour, one egg, and sourdough starter come together without extra steps, making this pasta easy to work into regular cooking routines while keeping the focus on wholesome whole grain.
Works with discard or active starter – This dough handles both without adjustment, so nothing goes to waste and timing stays flexible from day to day.
Tender einkorn texture – Whole einkorn produces a softer, more delicate noodle that cooks quickly and pairs well with lighter sauces and baked pasta dishes.
Easy to shape and use fresh – After a short rest, the dough rolls smoothly and works well for noodles, sheets, or simple hand-cut pasta.
Fits naturally into full meals – This pasta slides easily into weeknight dinners or layered dishes like lasagna without changing how the rest of the meal comes together.

Ingredients

Fresh milled whole einkorn flour – Freshly milled einkorn wheat berries provide the best flavor and structure for this pasta. For a more delicate texture, sift through a #60 sieve before measuring. High-quality store-bought einkorn flour can be used if fresh milling is not available, without changing the dough balance.
Egg – One large, room temperature egg provides structure and richness while keeping the dough supple and easy to roll.
Sourdough starter or discard – Either active starter or discard works here, adding light fermentation without affecting hydration or timing when fermentation remains short.

Freshly cut sourdough einkorn pasta nests on a white serving plate.

Variations & Add-Ins

Naturally pink pasta – Add a small amount of beet juice or beet powder to the dough for a soft pink color without altering the dough structure.
Herb-speckled dough – Finely chopped fresh herbs such as parsley or basil can be worked in for light flavor and visual texture.
Garlic-forward pasta – A small pinch of garlic powder adds subtle depth that pairs well with baked dishes and simple sauces.
Egg yolk richness – Replacing part of the whole egg with an additional yolk creates a deeper color and slightly richer texture.

Recipe Tips

Work the dough slowly – Gentle, steady kneading builds structure without tightening einkorn’s delicate gluten.

Sift for a finer texture – Passing freshly milled flour through a #60 sieve reduces excess bran and creates a more delicate pasta similar in texture to 00 flour.

Expect a softer dough – Fresh milled einkorn absorbs liquid differently and will feel more supple than modern wheat. Avoid adding extra flour unless necessary.

Let the dough fully rest – A full 30-minute rest allows the flour to hydrate completely and prevents cracking during rolling.

Use minimal bench flour – Excess flour dries the surface and can toughen the finished pasta. Dust lightly.

Roll slightly thinner than usual – Whole einkorn performs best when rolled thin, helping it cook evenly and stay tender.

Watch for edge cracking – Cracking usually signals insufficient rest rather than dryness. Give the dough more time before adding moisture.

Cook briefly and test early – Fresh milled einkorn softens quickly. Begin testing at 2 minutes to prevent overcooking.

Rolling sourdough einkorn pasta dough through a metal pasta machine on a marble surface with rolling pin and bench scraper nearby.

How To Make Fresh Milled Flour Sourdough Einkorn Pasta

Step 1: Mill the einkorn wheat berries – If using fresh milled einkorn, mill the berries just before mixing. If you plan to sift for a finer texture, mill about 2 cups of einkorn berries so you have enough after sifting to measure 1 cup (120 g) of flour, plus extra for dusting. If you are not sifting, milling about 1½ cups will provide the 1 cup needed for the dough and additional flour for your work surface.

Step 2: Sift if desired – For a more delicate pasta texture, sift the freshly milled flour through a #60 sieve. This removes excess bran and creates a finer flour similar in texture to 00 pasta flour. Measure 1 cup (120 g) after sifting for the dough. If keeping the flour whole, measure directly after milling.

Egg and sourdough starter in a well of einkorn flour on a marble surface, ready to mix for pasta dough.

Step 3: Mix the dough – Place the einkorn flour on a clean work surface and make a well in the center. Add the egg and sourdough starter, then whisk together gently before pulling in the flour.

Smooth ball of sourdough einkorn pasta dough resting on a lightly floured surface.

Step 4: Bring it together – Work the mixture with your hands until a soft dough forms. It should feel slightly tacky but hold together without crumbling.

Step 5: Knead gently – Knead the dough for 5–10 minutes using light, steady pressure until smooth. Avoid aggressive kneading, as einkorn gluten tightens quickly.

Step 6: Rest the dough – Cover and let rest at room temperature for at least 30 minutes. This step allows the fresh-milled flour to fully hydrate and relax, making rolling easier and helping prevent cracking.

Hand holding fresh-cut sourdough einkorn pasta strands dusted lightly with flour.

Step 7: Roll and shape – Divide the dough into portions and roll thin using a rolling pin or pasta machine. Cut into noodles, sheets, or simple shapes and keep lightly floured using the reserved flour from milling.

Step 8: Cook the pasta – Boil in well-salted water for 2–3 minutes until just tender. Drain immediately and serve with prepared sauce.

Close-up of sourdough einkorn pasta nests arranged on a white plate.

Freezing & Storage

Room Temperature or Refrigerator – Fresh sourdough einkorn pasta is best rolled and cooked the same day for the most consistent texture. If needed, the dough can be wrapped tightly and refrigerated for up to one day. Cooked pasta should be stored with sauce in an airtight container and refrigerated for one day to help retain moisture and prevent drying. Whole and sifted versions both soften if held longer.
Freezer – Freezing is not recommended for fresh-milled sourdough einkorn pasta. Einkorn’s delicate gluten structure, especially when freshly milled, tends to weaken and fracture once frozen. After cooking, the pasta can become overly soft and lose structure. For best results, plan to mill, roll, and cook this pasta fresh rather than storing it long term.
Reheating or Refreshing – Reheat cooked pasta gently at 300–325°F, covered, with a small splash of water or sauce to restore moisture. Heat only until warmed through, as fresh milled einkorn softens quickly. If pasta was stored plain, add sauce after reheating to help preserve texture.

Recipe FAQs

Yes, sourdough discard works the same in this recipe and does not require changes to rest time or hydration. Keep fermentation short to protect einkorn’s delicate gluten.

No, einkorn is an ancient wheat and still contains gluten, even when freshly milled or fermented with sourdough.

Sifting through a #60 sieve creates a finer texture and more delicate pasta similar to 00 flour. Leaving the flour whole produces a slightly heartier noodle with more visible bran. Both work well.

Einkorn gluten is naturally weaker than modern wheat. Gentle kneading and a full 30-minute rest help the dough relax and prevent cracking during rolling.

Freezing is not recommended. Einkorn’s delicate structure softens unevenly after freezing and reheating, especially when freshly milled. For best texture, cook the pasta the same day.

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Another favorite from my kitchen to yours, where the seasons guide the table, and every meal is an act of love — may this recipe become a favorite in your kitchen too.
With gratitude & love,
Emily

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If you tried this recipe and loved it, I’d be so grateful if you came back to leave a 5 “⭐️” rating. I love seeing and celebrating your beautiful creations.

@themoderndaycottage Leave a Comment @themoderndaycottage

5 from 7 votes