Freshly Milled Sourdough Einkorn Pasta | Discard or Starter

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

5 from 7 votes

Freshly Milled Sourdough Einkorn Pasta | Discard or Starter

This sourdough einkorn pasta recipe uses freshly milled whole einkorn flour, one egg, and sourdough discard for a tender, delicate noodle with a naturally sweet whole-grain flavor. The dough mixes by hand, rests for 30 minutes, and works beautifully for simple noodles, lasagna sheets, or hand-cut pasta shapes.

Prep Time25

Cook Time3

Additional Time / Resting Time30

Total Time58

Course: Freshly Milled Flour, Sourdough

Cuisine: Italian

Servings: servings

Calories: 133kcal

Author: Emily Rider

Equipment

1 Grain Mill
1 Pasta Machine
1 Rolling Pin
1 #60 Sieve to sift the flour *optional
1 Measuring Cups and Spoons

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

Instructions

Mill the einkorn wheat berries – Mill the einkorn berries just before mixing for the best flavor and freshness. If sifting, mill about 2 cups of berries so you have enough after sifting to measure 1 cup (120g) of flour plus extra for dusting. If not sifting, milling about 1½ cups provides the 1 cup (120g) needed plus additional flour for the work surface.
Sift if desired – For a more delicate texture, pass the freshly milled flour through a fine mesh sieve to remove excess bran and create a finer flour closer to 00 pasta flour. Measure 1 cup (120g) of flour after sifting for the dough. If keeping the flour whole, measure directly after milling.
Mix the dough – Place the measured einkorn flour (120g) on a clean work surface and make a well in the center large enough to hold the egg and sourdough starter without spilling. Add the room temperature egg and sourdough discard or active starter to the well and whisk together gently with a fork before slowly pulling the surrounding flour inward to incorporate.
Bring it together – Work the mixture with your hands until a soft dough forms, feeling slightly tacky but holding together without crumbling. If the dough feels too dry, add a small splash of water half a teaspoon at a time until it holds.
Knead gently – Knead for 5 to 10 minutes using light, steady pressure until smooth and cohesive throughout. Keep pressure gentle and consistent as einkorn gluten tightens quickly under aggressive kneading.
Rest the dough – Shape into a smooth ball, cover tightly with plastic wrap or an inverted bowl, and rest at room temperature for at least 30 minutes. This allows the freshly milled flour to fully hydrate and the gluten to relax, making rolling significantly easier and preventing edge cracking.
Roll and shape – Divide the rested dough into two or three portions and roll each portion thin using a rolling pin or pasta machine, dusting lightly with reserved einkorn flour as needed. Cut into noodles, sheets for lasagna, or simple hand-cut shapes depending on what you are making.
Cook the pasta – Bring a large pot of well-salted water to a full boil and add the fresh einkorn pasta. Cook for 2 to 3 minutes until just tender, testing at the 2 minute mark to prevent overcooking. Drain immediately and serve with your prepared sauce.

Notes

Sifting is optional – Passing freshly milled flour through a fine mesh sieve removes excess bran and creates a texture closer to 00 pasta flour. Measure after sifting so dough hydration stays consistent.

Expect a softer dough – Fresh milled einkorn feels more supple and slightly tacky than modern wheat pasta dough. Resist adding extra flour unless the dough is genuinely sticking to everything.

Watch for edge cracking – Cracking signals insufficient rest rather than dryness. Cover and rest another 10 to 15 minutes before continuing rather than adding moisture.

Same-day is best – This pasta performs best when milled, mixed, rested, rolled, and cooked within the same day. Freezing is not recommended as einkorn's delicate gluten structure weakens once frozen.

Nutrition