Add 2 cups flour and baking powder to a medium-sized mixing bowl then stir well to distribute the baking powder evenly throughout the flour. NOTE: We strongly recommend you weigh your einkorn flour, if possible, for better accuracy. If you don’t have a scale, fluff the flour with a fork before you measure it in a cup.

Beat eggs, salt and milk in a small bowl. Pour wet ingredients into flour and baking powder then mix until combined. At this point the mixture will be quite wet.

Continue to add extra flour in small increments as needed to make the dough just firm enough to form into a ball. Cover dough in plastic wrap and let it rest at room temperature for 30 minutes.

After dough has rested for at least 30 minutes, roll it out onto a heavily floured board using a rolling pin. Dust the top of the dough with as much flour as needed to keep the rolling pin from sticking. Don’t worry about how much flour you are adding-at this point—you can’t add too much. The noodles will take as much flour as they need and leave the rest on the board. Just be sure to keep enough flour on both sides of the dough to keep it from sticking. You want to roll the noodles quite thin because they will puff up when they are cooked. If your first pass is too sticky, add flour and try again.

After the dough has been thinly rolled out, let it rest on the counter for 1–2 hours, turning it over once so that it can dry a little bit on each side.

Cut the dough into thin, short strips using a pizza or pasta cutter on a piece of parchment paper. Cut in half, stack halves, cut in half again and stack. Finally, cut into strips. Dust the noodles with a little bit more flour to keep them from sticking together.

You can cook them right away for approximately 30 minutes. Refrigerate raw noodles up to two days or freeze for up to 1 month.