When it comes to making ramen noodles, high-gluten wheat flour is often the standard choice for achieving that perfect chewy texture. But what if we swapped it for an ancient grain that’s gaining popularity for its health benefits and unique characteristics? Enter einkorn flour, one of the oldest grains known to mankind.
What Is Einkorn Flour?
Einkorn is an ancient variety of wheat, cultivated as far back as 10,000 years ago. Unlike modern wheat, einkorn has not been hybridized, which means it retains its original genetic makeup. This gives it a unique nutritional profile and a more digestible gluten structure, making it a potential option for those with mild gluten sensitivities (though it’s not suitable for individuals with celiac disease).
Why Choose Einkorn Flour for Ramen?
Compared to modern wheat flour, einkorn offers:
Higher Nutritional Value: It contains more protein, antioxidants, vitamins, and minerals like zinc, magnesium, and iron.
Easier Digestion: Many people find einkorn easier to digest due to its simpler gluten structure, which is less likely to trigger inflammation.
Rich Flavor: Einkorn has a naturally sweet, nutty flavor that enhances the taste of your noodles.
The Recipe
Here’s how you can make einkorn ramen noodles:
Ingredients:
90 grams of einkorn flour
31 grams of water
2 grams of lye water
1 gram of salt
Directions:
Using a kitchen scale, measure einkorn flour into a prep bowl.
Measure room-temperature water in another prep bowl.
Add sea salt and lye water into the bowl with water.
Stir the water, salt, and lye water mixture with a pair of chopsticks to dissolve the salt.
Gradually pour the liquid ingredients into the bowl with the flour, while stirring the flour with a pair of chopsticks.
When all the liquid is added, stir with chopsticks to ensure all the flour and liquid are combined. Break up any large pieces of dough.
Using your hands, squeeze the flour mixture into a ball and pour the dough onto a working table or large cutting board. Separate the dough into individual servings. Note: If you do not separate the dough, it may be too much for a pasta roller to handle.
Flatten the dough as much as possible, then feed it into a pasta roller using the thickest setting (e.g., number 1 on most rollers).
Fold the noodle sheet in half and feed it back into the roller with the fold side at a right angle to the roller opening. Repeat this process until the dough becomes smooth. Note: For a KitchenAid pasta roller, this usually requires 8-10 passes.
Gradually roll the noodles thinner by increasing the pasta roller setting. For a KitchenAid pasta roller, roll the dough one time on settings 2, 3, and 4 without folding.
Using the spaghetti cutter attachment, cut the noodle sheets into noodles.
Where to Buy Einkorn Flour
Einkorn flour is becoming more widely available and can be found at major health-focused grocery stores such as Whole Foods Market and Safeway. For convenience, you can also purchase it online through retailers like Amazon. Here’s a link to purchase from Amazon:
Observations from the Kitchen
Making ramen noodles with einkorn flour is slightly different from using high-gluten bread flour:
Hydration Levels: Einkorn flour absorbs less water. While my usual recipe calls for 33 grams of water, einkorn needed just 31 grams for a perfect dough consistency.
Kneading: The dough is wetter and requires more passes through the pasta roller to develop enough elasticity.
Texture: The noodles are softer and lack the strong, springy bite typical of traditional ramen noodles. They reminded me of buckwheat noodles in both texture and taste.
Flavor: Despite the softer texture, the noodles were delicious, pairing beautifully with a bowl of rich Tonkotsu broth.
A Healthier, Tasty Alternative
What I love most about using einkorn flour is how I feel after eating it. The lighter texture and healthful properties make a bowl of ramen feel indulgent yet guilt-free. It’s a small but meaningful step toward creating ramen that is as nourishing as it is satisfying.
Final Thoughts
Einkorn flour may not replicate the chewy texture of traditional ramen, but it brings its own unique qualities to the table. Whether you’re experimenting for health reasons or simply curious about ancient grains, einkorn ramen noodles are worth a try. Plus, the subtle buckwheat-like flavor might surprise you in the best way!
Want to learn how to make fresh and healthy noodles from scratch? Check out our Ramen Cooking Class in San Francisco here: https://www.ramenpartysf.com/ramen-making-party
 | Manville Chan is the Founder and Chief Experience Officer at The Story of Ramen. |
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