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    Home » Recipes » Plain Culture

    Easy 4-Ingredient Homemade Noodles

    Published: Apr 1, 2016 · Updated: Apr 1, 2016 by Kevin Williams | 2 Comments

    Clara Yoder's  Homemade Noodles in Wheat Ridge, Ohio's Amish community

    Clara Yoder's Homemade Noodles in Wheat Ridge, Ohio's Amish community

    Easy Four-Ingredient Homemade Noodles at Liz's Bakeshop in Highland County, Ohio

    Easy Four-Ingredient Homemade Noodles at Liz's Bakeshop in Highland County, Ohio

    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.

    Easy 4-Ingredient Homemade Noodles
     
    Print
    Prep time
    60 mins
    Cook time
    20 mins
    Total time
    1 hour 20 mins
     
    Serves: serves 6
    Ingredients
    • 3 eggs
    • 2 cups all-purpose flour
    • 1 /2 teaspoon salt
    • chicken or beef stock
    Instructions
    1. Beat 3 eggs until frothy.
    2. Add flour and stir until of dough texture.
    3. Knead until smooth.
    4. Turn into floured cutting board.
    5. Roll dough, turning often until thin.
    6. Let noodle dough dry for 45 minutes.
    7. Turn dough and dry ½ hour.
    8. Cut into noodles size.
    9. Drop into boiling beef or chicken stock, reduce heat and cook at rolling boil about 20 minutes. Season to taste
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    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

    Reader Interactions

    Comments

    1. MARIE SAYLORS

      April 02, 2016 at 6:13 pm

      WHWN YOU MAKE THE NOODLES DO YOU ADD 1/2 TSP OF SALT TO THE FLOUR WHEN MAKING DOUGH IT DOESN'T MENTION THE SALT EXCEPT IN INGREDIENTS

      Reply
      • Kevin

        April 02, 2016 at 11:02 pm

        Hi, Marie, sorry for the confusion, yes, you are correct, add the salt to the flour!

        Reply

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

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