Homemade Amish Egg Noodles
In my never ending quest towards self reliance, I purchased a cookbook, The Best of Amish Cooking by Phyllis Pellman Good while I was visiting an Amish town in Pennsylvania. This book has been, by far one of the best purchases I have ever made. Everything in this cookbook is wholesome, filling and tasty, including the recipe for noodles. Nothing beats the taste of homemade noodles, and the Amish have perfected this homestead favorite.
For those that have egg laying hens, this is a great recipe to use up those extra eggs you brought in. The rich tasting dough is not as hard to make as it has been made out to be. In fact, this author whipped up some noodles in less than an hour. The recipe makes 1 pound of noodles, but the recipe can be divided in half for a smaller amount if needed.
Makes 1 pound
- 6 egg yolks
- 6 tbsp. water
- 3 c. flour (approximately)
- 1/2 tsp. salt
- Beat the egg yolks and water together thoroughly. Stir in the salt and flour to make a very stiff, yet workable dough. *I added a few extra tbls. of water in mine to work the dough easier.
- Divide the dough into four balls. Roll each one out, making as thin a layer as possible. Lay each one on a seperate cloth to dry.
- When they are dry enough not to stick together, stack them on top of each other and cut them lengthwise into thin strips. Then cut across the width of the dough to form thin strips, about 1 1/2- 2 inches long.
To Dehydrate Noodles:
Cut the noodle dough into strips and place in your food dehydrator for 5 hours or until the noodles are dried out. Allow noodles to dry completely before storing them in an airtight container.
To Cook Noodles:
Bring 3 quarts of water to a boil. Add 1 1/2 tbsp. salt and 1/2 lb. of noodles. Stir frequently. After water returns to boil, cook for 8-10 minutes. Drain and serve.
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