If you’d like a lighter, more delicate wrapper, sift the einkorn flour first and reserve the bran for another use. You can also use einkorn all-purpose flour, though you may need to slightly adjust the flour or water depending on the texture of your dough. Einkorn can vary a bit, so I recommend keeping the dough slightly on the drier side rather than too wet. Avoid over-kneading, as einkorn can become tough more quickly than traditional flour. For extra thin and crispy wonton strips, I like running the dough through my KitchenAid pasta attachment before cutting. This gives the wrappers a much thinner texture and creates an especially crisp result once fried. Store the full dough ball wrapped tightly in the refrigerator or freezer until ready to roll out. Or, lightly flour the rolled wrappers and layer them between wax paper or plastic wrap before storing in an airtight container in the refrigerator or freezer.