Homemade Amish Noodles Recipes

AMISH BUTTERED EGG NOODLES

Steps:

• Melt butter in a small saucepan over medium heat; simmer, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes.
• Add chicken broth and bouillon to the pan with the butter; bring to a boil over high heat. Stir in egg noodles, bring to a second boil, cover, and turn off heat; leave pot on the same burner. Let stand for 30 minutes, stirring 2 or 3 times.

AMISH NOODLES

Steps:

• In a large pan, brown the butter.
• Add broth and boullion cube, bring to a boil.
• Add noodles, bring to a second boil, cover and turn off heat. (leave pot on the same burner).
• Let stand 30 minutes, stirring 2 or 3 times.

AMISH NOODLES RECIPE - (3.9/5)

Steps:

• In a large pan, brown the butter. Add broth and bouillon cube; bring to a boil. Add noodles. Bring to a second boil, cover and turn off heat. (Leave pot on the same burner). Let stand 30 minutes, stirring 2 or 3 times.

EASY HOMEMADE AMISH EGG NOODLES

Steps:

• 1. **Please note: Prep time does not include one hour rest for dough or drying time, if desired.
• 2. Place flour, salt, eggs, yolks and water in 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 sides and bottom of 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.
• 3. 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 Saran Wrap and place on counter at room temp. for 1 hour to rest. It should not stick to the Saran Wrap.
• 4. Flour counter top. Then remove dough from wrap and roll as close to 1/16" as possible. As you roll with each pass, turn and flip the dough to avoid 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. Thinner is better in this case.
• 5. Then, make sure your dough moves easily on the counter. With a pastry wheel or pizza cutter, cut to desired width. It doesn't matter what width, but they should all be uniform so that they cook evenly.
• 6. Transfer to cookie sheet(s) 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.
• 7. 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 rolled them.

AMISH NOODLES

Steps:

• Place flour in bowl, make well in center, add the rest of the ingredients and stir with fork until it combines and ball forms.
• Turn out on kneading board dusted with bread flour and knead for 5 minutes.
• Cover dough with towel and let it rest 45 minutes.
• Cut the dough into quarters.
• Roll out one fourth into a rectangle 8"x14", until almost paper thin, flour on both sides and set aside.
• Roll out the other three sections, stack them together and let them set for 30 minutes.
• Roll them up like a jelly roll, starting with shortest side and using a very sharp knife, cut them the width you prefer.
• If there is any moisture add a little more flour.
• Unroll the circles, separate them and let them dry, hours if necessary.
• Cook in broth for 5 to 7 minutes.