Amish Noodle Recipe
This Amish Noodle Recipe is made with flour, salt, eggs, egg yolks, and cold water for tender homemade noodles perfect for soups, gravies, and hearty meals.
Print
Pin
Servings: 6
Ingredients
- 2 cups all-purpose flour
- 1/4 tsp salt
- 2 large eggs beaten
- 2 large egg yolks beaten
- 1 to 2 tbsp cold water
Instructions
- In a large mixing bowl, whisk together the all-purpose flour and salt until evenly combined.
- Create a well in the center of the flour mixture.
- Pour the beaten eggs, beaten egg yolks, and 1 tbsp cold water into the well.
- Gradually incorporate the flour into the egg mixture, mixing until a dough begins to form.
- If the dough appears too dry, add the remaining cold water a small amount at a time until the dough comes together.
- If the dough is too sticky, lightly dust it with additional flour as needed.
- Transfer the dough to a lightly floured work surface.
- Knead the dough for approximately 10 minutes, or until it becomes smooth and elastic.
- Shape the dough into a ball.
- Wrap the dough tightly in plastic wrap.
- Allow the dough to rest at room temperature for at least 30 minutes.
- After resting, unwrap the dough and place it on a lightly floured surface.
- Roll the dough into thin sheets using a pasta machine or a rolling pin.
- Dust the dough lightly with flour as needed to prevent sticking.
- Cut the rolled dough into the desired noodle shapes or widths.
- Bring a large pot of salted water to a boil.
- Add the fresh noodles to the boiling water.
- Cook the noodles for approximately 3 to 5 minutes, or until tender and al dente. Cooking time may vary depending on the thickness of the noodles.
- Drain the noodles thoroughly.
- Serve immediately with butter, broth, soup, gravy, chicken, beef, or another preferred accompaniment.
Notes
To make this Amish Noodle Recipe gluten free, replace the all-purpose flour with a certified gluten-free all-purpose flour blend suitable for pasta or noodle dough.
Choose a gluten-free flour blend that contains xanthan gum or another binder, as this helps provide structure and elasticity.
Add the cold water gradually, as gluten-free dough may require slightly more or less moisture than traditional dough.
Roll the dough carefully between lightly floured sheets of parchment paper if it is fragile or prone to tearing.
Confirm that the salt, eggs, and any broth, sauce, butter, or gravy served with the noodles are gluten free.
Use clean utensils, mixing bowls, rolling surfaces, pasta tools, and cookware to prevent cross-contamination.
If serving someone with celiac disease, use certified gluten-free ingredients whenever possible.