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.

 Homemade Noodles

Makes 1 pound

  • 6 egg yolks
  • 6 tbsp. water
  • 3 c. flour (approximately)
  • 1/2 tsp. salt
  1. 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.
  2. 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.
  3. 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.

The Prepper's Blueprint

Tess Pennington is the author of The Prepper’s Blueprint, a comprehensive guide that uses real-life scenarios to help you prepare for any disaster. Because a crisis rarely stops with a triggering event the aftermath can spiral, having the capacity to cripple our normal ways of life. The well-rounded, multi-layered approach outlined in the Blueprint helps you make sense of a wide array of preparedness concepts through easily digestible action items and supply lists.

Tess is also the author of the highly rated Prepper’s Cookbook, which helps you to create a plan for stocking, organizing and maintaining a proper emergency food supply and includes over 300 recipes for nutritious, delicious, life-saving meals. 

Visit her web site at ReadyNutrition.com for an extensive compilation of free information on preparedness, homesteading, and healthy living.

This information has been made available by Ready Nutrition

Originally published September 1st, 2010
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  • http://Metz-industries.com Noode

    Skip the dehydration step and use the noodles fresh. Fresh noodles are so much more tasty and cook in a few minutes. You can also just use one egg per cup flour, salt, dash olive oil and water

    Alternately you can make noodles from only flour and water.

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