Shapes: Thin shapes 150g einkorn, spelt, emmer, or other whole wheat flour 250g semola rimacinata or semolina flour 200 mL (3/4 cup plus 4 teaspoons) warm or tepid water, plus more as needed
Whole wheat can be “bready” so I do not recommend using it with any thick shape.
Whole grains will drink up more liquid than all purpose flour so pay attention to the dough and add more water if needed.
Whole grains will also take a little longer to cook.