By Kevin Williams
Noodle-making is a culinary art among most Amish cooks. When it comes to Amish cooking and baking simplicity is the hallmark. And you don’t get much more simple than homemade noodles, really, you don’t.
I don't think I can emphasis enough the importance of using fresh eggs in this recipe. Store-bought eggs will work, but if you use fresh eggs you'll get that rich, orange yolk and that will transfer to the noodles. Most Amish cooks have a ready supply of freshly laid eggs on hand and that makes all the difference.
You might be like me and think that homemade pasta is a complicated, laborious process, but it’s not. Or it doesn’t have to be with a recipe like this.
Homemade noodles are an age-old art. Amish moms learn from their moms and then pass the craft down to their daughters who pass it along to theirs and so on. The noodle dough is often pressed super thin and then hung to dry on drying racks Sometimes really thin noodles are just put on cookie sheets to dry, but the racks are really a site to see. The size of noodles are simply a preference factor. Some Amish cooks like super thin noodles, others like wider noodles. You can let your own taste and preference guide you.
- 3 eggs
- 2 cups all-purpose flour
- 1 /2 teaspoon salt
- chicken or beef stock
- Beat 3 eggs until frothy.
- Add flour and stir until of dough texture.
- Knead until smooth.
- Turn into floured cutting board.
- Roll dough, turning often until thin.
- Let noodle dough dry for 45 minutes.
- Turn dough and dry ½ hour.
- Cut into noodles size.
- Drop into boiling beef or chicken stock, reduce heat and cook at rolling boil about 20 minutes. Season to taste