I very nearly destroyed my stand mixer trying to make einkorn pasta. I’m no stranger to the art of pasta making thanks to a brief but immersive obsession during COVID19, so I had full confidence that this simple experiment would be a wild success.

I was wildly wrong.

Wads of wet, sticky, yet impossibly thick dough clogged the extruding attachment from top to bottom, inexorably stuck in pasta purgatory. No amount of prodding could convince it to come out, nor additional flour, water, or even oil. Only time could heal this wound, letting the einkorn paste dry up to a point where I could chisel it out a few days later. I vowed then and there that I would never make einkorn pasta again. Fortunately for me and you, I don’t have to.

Buy, Don’t DIY

Grand Teton Ancient Grains, my favorite resource for whole grains and the instigators of my whole einkorn infatuation, now make luxurious long strands of einkorn angel hair, spaghetti, and linguine. This stuff is the real deal, made with 100% einkorn semolina and nothing else. No filler, no nonsense. That means they pack a punch, nutritionally speaking, with more than twice the amount of protein as standard white flour pasta. It’s a good thing they’re packed in two-pound bulk bags because I can’t keep my hands off of these beauties.

Bronze Takes First Place

Bronze-cut pasta is the gold standard for quality pasta production, pioneered by the Italians in the 17th century. Otherwise known as trafilata al bronzo, the bronze dies create a rougher surface as the dough is extruded. That means the resulting noodles have a more satisfying bite and are better suited to capturing and holding on to whatever sauces you throw at them. The technique fell out of favor as modern manufacturing demanded faster turnaround times, but the difference is obvious. Modern bronze-cut pasta exemplifies a philosophy of patience and respect for ingredients without having to say a word.

Taste Beyond Compare

While the deep flaxen hue may look like standard whole wheat, the flavor is anything but. Subtly sweet and delicate, there’s none of the off-putting bitterness that the bran of modern wheat can impart. Naturally buttery, honeyed, and slightly toasted, it has a softer, rounder flavor that doesn’t dominate sauces. Einkorn pasta gives you the best of all worlds.

Guardian Angels

Angel hair is typically my last choice when cravings come calling, but this version grants it a massive upgrade on the noodle hierarchy. After a mere two minutes in the water, they’re already supple and ready to serve, yet stronger than the average gossamer strands. Tender without collapsing, delicate without disappearing, I finally understand the enduring appeal of this much maligned noodle.

Spaghetti Theory

Einkorn spaghetti invites a bolder approach. Thicker and more robust, it has the structure to stand up to assertive flavors and sturdier mix-ins without losing its elegance. This is the pasta I reached for when making Dirty Martini Pasta, where briny olives, sharp citrus, and glossy olive oil demand a noodle with both backbone and nuance. Einkorn’s naturally earthy flavor softens the high notes, keeping the dish balanced rather than abrasive. Each bite feels cohesive; salty, silky, and just indulgent enough to honor such sophisticated cocktail inspirations.

Lingering Over Linguine

Wider lengths of linguine possess a certain grounded grandeur. Like slightly flattened ribbons, it has a natural grace that makes it feel composed even before sauce enters the picture. It holds space beautifully, lending a hearty bite to any dish it stars in, and yes, it will easily steal the spotlight. This is the kind of pasta that invites intention, rewarding thoughtful pairings rather than excess.

Eat Like a Rockefeller

That balance made it the obvious choice for making Oyster Mushrooms Pastafeller, a plant-forward nod to the flavors of Oysters Rockefeller. Feathery oyster mushrooms take on the role of velvety seared seafood, bolstered by briny capers and kelp granules, while herbs, aromatics, and richness envelope the whole dish. Al dente linguine entwines in a comforting tangle, paying proper homage to the inspiration without attempting imitation.

While I’m not happy about the original pasta maker mishap, it does give me a greater appreciation for the artistry that goes into a ready-made solution. The difference is knowing when to let go of DIY bravado and trust true craftsmanship. That’s what made Oyster Mushroom Pastafeller possible and ready on a whim, without bringing out the heavy artillery. Grand Teton Ancient Grains delivers einkorn pasta that honors the grain without asking you to wrestle it into submission. Sometimes the smartest move isn’t trying harder, but choosing better.

This post was made possible as a collaboration with Grand Teton Ancient Grains. My opinions can not be bought and all content is original. This page may contain affiliate links; thank you for supporting my blog!