AUTUMN DRIVES - I erred in my email and put the wrong link, so if you are coming here for country drives, click here.
By Kevin Williams
Amish noodles are a staple in the repertoire of most Amish cook. Noodles can be used to add some substance to a soup, balanced with some beef or served piled on a plate just by themselves with some butter and salt (my favorite).
I ran into this table of freshly-made noodles at an Amish bakery in southern Ohio recently. All of these noodles were made by hand. It's quite a job to roll out the dough and then make these thin noodles by hand. Then they have to try and be bagged up for sale. According to the cook the noodles were your standard "3 ingredient" type: eggs, flour, and water. Amazing how such amazingness can come from simply three ingredients.
Most Amish girls are taught as teenagers how to make homemade noodles. It's just one of those lost arts elsewhere that is passed down from generation to generation among the Amish.
Here is the most common Amish recipe for noodles.
- 3 eggs
- About 2 cups all-purpose flour
- ½ teaspoon salt
- 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