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easy homemade amish egg noodles

(4 ratings)
Quinnn avatar
Recipe by
Family Favorites
@Quinnn
Not Far From Green Bay, WI

Another wonderful recipe collected from a fine woman on my 5 day visit to an Amish community in northern Indiana. Most of the local families have 6-10 children, so dishes like this help to fill a big, hungry family at the end of the day. Use these in any recipe that would call for noodles or pasta. Old-school Amish families may serve these simply with salt, pepper and butter, sour cream thinned with a little cream plus salt and pepper (and maybe dill), or just a covering of a flavorful, homemade chicken broth. They can easily be dried for a few hours and frozen for later use, too. Enjoy!

(4 ratings)
yield 6 serving(s)
prep time 4 Hr 20 Min
method Stove Top

Ingredients For easy homemade amish egg noodles

  • 2 c
    flour
  • 1/4 tsp
    salt
  • 2 lg
    eggs plus 2 egg yolks, beaten
  • 1 - 2 Tbsp
    cold water

How To Make easy homemade amish egg noodles

  • 1
    Place flour, salt, eggs and water in a stand mixer fitted with a dough hook. (If you choose, you can also do by hand.) Mix on speed 2 until dough comes together, scraping the sides and bottom of the bowl often. After a few minutes, if it seems too dry or too wet, add water or flour, a spoonful at a time, just until it comes together. (You don't want a sticky dough.)
  • 2
    When the dough forms a ball, continue to knead on speed 2 for 5 more minutes. (By hand, about 10 minutes, or until dough becomes smooth.) The dough should not be sticky. Remember, you may want it to dry out later. Wrap in plastic wrap and place on the counter at room temperature for 1 hour to rest. It should not stick to the plastic wrap.
  • 3
    Flour the counter top. Remove the dough from wrap and roll as close to 1/16-inch thick as possible. As you roll, with each pass, turn and flip the dough to avoid it sticking to the counter. Keep your work area lightly floured at all times. The thicker the dough, the chewier the noodles and the longer it will take them to cook. Ideally, you want to be able to start to see the shadow of your hand through the dough, but not so thin that you can't pick up the noodles. The thinner is better in this case.
  • 4
    Make sure your dough moves easily on the counter. Using a pastry wheel or pizza cutter, cut to a desired width. It doesn't matter what width, but they should all be uniform so that they cook evenly.
  • 5
    Transfer the ribbons to a baking sheet or sheets lined with waxed paper and a little loose flour and allow to dry for about an hour, if using immediately. If you wish to freeze them, allow to dry for at least 2-3 hours, then place in a ziplock bag and freeze. When ready to use, drop into boiling water or boiling broth while noodles are still frozen. Do not defrost noodles first or they'll stick together.
  • 6
    Old country Amish women would spread these out on the table and let them dry overnight. To speed things up in today's world, I put a small 7" fan on my counter which worked beautifully in a short amount of time. Drying time varies depending on how thick or thin you roll and cut them.
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