Amish egg noodles – Page 2

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.

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.

To make Amish egg noodles, you’ll need: