Amish Noodles are a testament to the beauty of simplicity in cooking.
These homemade noodles, made with just a few basic ingredients, are a comforting and versatile side dish that complements a variety of meals.
Imagine tender, slightly chewy noodles, perfectly cooked and ready to soak up the flavors of your favorite sauce, gravy, or broth.
They're a staple in Amish kitchens, a testament to resourcefulness and the art of creating delicious food from scratch.
These noodles are not only easy to make but also incredibly satisfying, offering a comforting and wholesome addition to any meal.
Whether you're serving them with chicken and gravy, beef stroganoff, or simply adding them to a hearty soup, these Amish Noodles are sure to become a family favorite.
Why You'll Love This Recipe:
- Simple and Delicious: These noodles are made with just a few basic ingredients, yet they are incredibly flavorful and satisfying.
- Easy to Make: The recipe is straightforward, even for beginner cooks.
- Versatile Side Dish: These noodles can be served with a variety of dishes, from chicken and gravy to soups and stews.
- Homemade Goodness: There's nothing quite like the taste of homemade noodles.
- Budget-Friendly: Made with inexpensive ingredients, these noodles are a great way to stretch your grocery budget.
Ingredients:
- 3 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 3 large eggs
- ½ cup milk (or water)
Directions:
- Step 1: Combine Dry Ingredients
In a large bowl, whisk together the flour and salt.
- Step 2: Add Eggs and Milk
In a separate bowl, lightly whisk the eggs and milk (or water). Pour the egg mixture into the flour mixture.
- Step 3: Mix the Dough
Mix the ingredients together using a fork or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface.
- Step 4: Knead the Dough
Knead the dough for 5-7 minutes or until it becomes smooth and elastic. Add a little more flour if the dough is too sticky.
- Step 5: Rest the Dough
Cover the dough with a clean kitchen towel and let it rest for at least 30 minutes or up to 2 hours.
- This allows the gluten to relax, making the dough easier to roll.
- Step 6: Roll out the Dough
Lightly flour your work surface. Divide the dough in half. Roll out one-half of the dough into a thin sheet, about ⅛ inch thick. If the dough is sticking, lightly flour the surface again.
- Step 7: Cut the Noodles
Cut the dough sheet into thin strips using a sharp knife or a pizza cutter.
- You can make the noodles as wide or as narrow as you prefer.
- You can also fold the dough sheet several times before cutting to make the process faster.
- Step 8: Dry the Noodles (Optional)
You can cook the noodles immediately or let them dry for a few hours or overnight.
- To dry the noodles, spread them out on a clean kitchen towel or baking sheet and let them air dry until they are slightly firm.
- Drying the noodles will help them hold their shape better during cooking.
- Step 9: Cook the Noodles
Bring a large pot of salted water to a boil. Add the noodles and cook for 2-3 minutes or until they are tender and float to the top.
- Fresh noodles cook very quickly. Dried noodles will take a little longer.
- Step 10: Drain and Serve
Drain the noodles and serve immediately with your favorite sauce, gravy, or broth.
Serving and Storage:
Serving:
Amish Noodles are best served hot, freshly cooked. They are a versatile side dish that pairs well with many different meals.
Storage:
- Refrigerating (Uncooked): Store uncooked noodles in an airtight container in the refrigerator for up to 3 days.
- freezing food safely (Uncooked): Freeze uncooked noodles in a freezer-safe bag for up to 3 months. Cook from frozen, adding a few extra minutes to the cooking time.
- Refrigerating (Cooked): Store cooked noodles in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Tips for Success:
- Don't Overmix: Overmixing the dough can result in tough noodles. Mix until just combined.
- Rest the Dough: Resting the dough is crucial for a tender noodle.
- Roll Thinly: Roll the dough as thinly as possible for the best texture.
- Cook Quickly: Fresh noodles cook very quickly, so keep a close eye on them.
- Salt the Water: Salting the cooking water adds flavor to the noodles.
Variations:
- Egg Noodles: Use more eggs in the dough for richer egg noodles.
- Whole Wheat Noodles: Substitute some of the all-purpose flour with whole wheat flour for a healthier option.
- Herb Noodles: Add chopped fresh herbs, such as parsley or chives, to the dough for added flavor.
- Different Shapes: Use a pasta machine to cut the noodles into different shapes, such as fettuccine or linguine.
- Add Flavorings: Add flavorings like health benefits of garlic powder or onion powder to the dough.
FAQ:
Yes, you can use a pasta machine to roll and cut the noodles.
Drying the noodles is optional, but it can help them hold their shape during cooking.
The noodles are cooked when they float to the top of the boiling water and are tender to the bite.
Yes, you can make the noodles ahead of time and store them in the refrigerator or freezer.
Add a little more flour to the dough until it is no longer sticky.
Amish Noodles are a simple yet satisfying side dish that's perfect for any occasion.
Their tender texture and versatile nature make them a welcome addition to many meals.
Whether you're serving them with chicken and gravy, beef stroganoff, or adding them to a hearty soup, these homemade noodles are sure to please.
Enjoy the comforting taste of these classic noodles and the satisfaction of creating a delicious dish from scratch.
They are a testament to the power of simple ingredients and the joy of homemade cooking.
AMISH NOODLES
Ingredients
- 3 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 3 large eggs
- ½ cup milk or water
- 2 tablespoons melted butter or oil (optional, adds richness)
Instructions
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Whisk wet ingredients: In a separate bowl, whisk together the eggs, milk (or water), and melted butter or oil (if using).
- Combine wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients, mixing with a fork or your hands until a dough forms. The dough should be slightly sticky.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, or until smooth and elastic. Add a little more flour if the dough is too sticky to handle.
- Rest the dough: Cover the dough with a clean cloth and let it rest for at least 30 minutes, or up to an hour. This allows the gluten to relax, making the dough easier to roll.
- Roll out the dough: On a lightly floured surface, roll out the dough as thinly as possible, aiming for about ⅛ inch thickness. You may need to divide the dough into smaller portions to make it easier to handle.
- Cut the noodles: There are a few ways to cut the noodles:1) By hand: Fold the rolled-out dough into thirds or fourths. Using a sharp knife, cut the folded dough crosswise into thin strips (about ¼ inch wide).2) Using a pasta machine: If you have a pasta machine, use it to roll out the dough to the desired thickness and then cut the noodles using the appropriate attachment.
- Cook the noodles: Bring a large pot of salted water to a boil. Add the noodles and cook for 2-3 minutes, or until they are tender and float to the surface. Fresh noodles cook quickly!
- Serve: Drain the noodles and serve immediately. They can be tossed with butter, gravy, or added to soups and stews.
Notes
- Dough Consistency: The dough should be slightly sticky, but not so sticky that it's impossible to handle. Add a little more flour if needed.
- Rolling: Rolling the dough thinly is key to making tender noodles.
- Cutting: You can cut the noodles into different widths depending on your preference.
- Drying: If you want to dry the noodles for later use, spread them out on a clean cloth or baking sheet and let them air dry completely. This can take several hours or even overnight. Store dried noodles in an airtight container.
- Serving Suggestions: Amish noodles are delicious served with chicken and gravy, beef stroganoff, or in chicken noodle soup.
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