Recipe Directions
- In a large mixing bowl, combine the flour and salt.
- Make a well in the center of the flour mixture and add the eggs.
- Using a fork, gradually incorporate the flour into the eggs until a dough forms.
- If the dough is too dry, add water, one tablespoon at a time, until it comes together.
- Turn the dough out onto a floured surface and knead until smooth and elastic, about 5-7 minutes.
- Cover the dough with a clean kitchen towel and let it rest for 10-15 minutes.
- Divide the dough into two equal portions.
- Roll out each portion of dough into a thin sheet, about 1/8 inch thick.
- Using a sharp knife or pizza cutter, cut the dough into strips of desired width.
- Allow the noodles to dry for about 30 minutes before cooking.
- To cook the noodles, bring a large pot of salted water to a boil.
- Add the noodles to the boiling water and cook until tender, about 5-7 minutes.
- Drain the noodles and serve hot with your favorite sauce or toppings.
Tips and Tricks
- For an extra burst of flavor, consider adding herbs or spices to the dough, such as thyme, rosemary, or garlic powder.
- If you’re short on time, you can use a pasta machine to roll out the dough instead of doing it by hand.
- Leftover noodles can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat them in a pot of boiling water or microwave them until heated through.
Kitchen Equipment
To make Amish egg noodles, you’ll need:
- Large mixing bowl
- Fork
- Rolling pin
- Sharp knife or pizza cutter
- Large pot