HOMEMADE EGG NOODLES INGR E DI E NTS 2½ cups Einkorn Flour 1 pinch sea salt 2 eggs, beaten ½ cup milk of your choice 1 tablespoon butter, softened 1 drop of Black Pepper, Basil, or other culinary essential oil (optional)
DI R ECTION S 1. In a large bowl, stir together the Einkorn Flour and sea salt. Add the beaten eggs, milk, butter, and essential oil (if using). Knead the dough until smooth, about 5 minutes. Let it rest in a covered bowl for 10 minutes. 2. On a floured surface, roll the dough out to ⅛- or ¼-inch thickness. Cut it into desired lengths and shapes. 3. Allow the noodles to air dry before cooking. 4. Cook the fresh pasta in a large pot of boiling salted water until al dente.
LUSCIOUS LEMON BARS I NGR E DI E NTS
DI RECTION S
C ru s t
1. Preheat oven to 350°F.
1 cup butter, softened 2 cups Einkorn Flour ½ cup organic evaporated cane juice crystals
Fil l in g 1½ cups organic evaporated cane juice crystals ¼ cup Einkorn Flour 4 eggs 2 lemons, juiced (about ½ cup juice) 1 drop Lemon essential oil
2. In a medium bowl, blend together softened butter, 2 cups Einkorn Flour, and ½ cup cane juice crystals. Press into the bottom of an ungreased 9x13-inch pan. Bake for 15–20 minutes in the preheated oven or until firm and golden. 3. In another bowl, whisk together the remaining 1½ cups cane juice crystals and ¼ cup Einkorn Flour. Whisk in the eggs, lemon juice, and Lemon oil. Pour over the baked crust. 4. Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. 5. Cut into bars and enjoy.