There’s something absolutely magical about making your own noodles from scratch.
Trust me, once you try this amish noodle recipe, you’ll never want to go back to store-bought again!
I first discovered the beauty of homemade noodles during a family trip through Pennsylvania Dutch country with Henry and the kids.
We stopped at this tiny Amish farmhouse where an elderly woman was rolling out the most beautiful golden noodles I’d ever seen.
The smell of fresh dough and the rhythmic rolling motion completely captivated me. I knew I had to learn this time-honored technique and bring it home to our family kitchen.
What makes amish egg noodles so special isn’t just their incredible taste – it’s the love and tradition baked right into every strand.
These pennsylvania dutch egg noodles have been feeding families for generations, and now I’m so excited to share this authentic recipe with you.
The best part? You probably already have every ingredient sitting in your pantry right now.
If you’re looking for more traditional comfort food recipes to pair with these noodles, don’t miss my easy amish beef stew recipe they’re absolutely perfect together!
Why You’ll Love This Amish Noodle Recipe From Scratch
- Simple ingredients Just eggs, flour, salt, and water create something truly extraordinary
- Incredibly versatile Perfect for soups, casseroles, or simply tossed with butter
- Budget-friendly Costs a fraction of what you’d pay for premium store-bought noodles
- Make-ahead friendly These noodles store beautifully for up to a month
- Family bonding activity The kids absolutely love helping roll and cut the dough
- Rich, authentic flavor The extra egg yolks create that signature golden color and tender texture
Ingredients For Homemade Amish Egg Noodles
- 3 large egg yolks
- 1 whole egg
- 3-5 tablespoons cold water
- 1 teaspoon salt
- 2 cups all-purpose flour
Pro tip from my kitchen: I always use the freshest eggs I can find – preferably from local farms if possible.
The richer the egg yolks, the more beautiful golden color your amish noodles will have!
How To Make This Amish Noodle Recipe Step By Step
Step 1: In a medium bowl, whisk together the egg yolks and whole egg until they’re lightened in color and slightly frothy.
This usually takes about 2-3 minutes of good whisking.
Step 2: Add 3 tablespoons of cold water and salt to the egg mixture.
Whisk everything together until well combined.
Step 3: Add the flour to the egg mixture and begin working it together with a wooden spoon.
Don’t worry if it looks shaggy at first – that’s totally normal!
If the mixture seems too dry (and trust me, you’ll know), add another tablespoon or two of water until it starts coming together.
Step 4: Once the spoon becomes more of a hindrance than help, turn the dough out onto a well-floured surface.
Now comes the fun part kneading!
Work the dough with your hands for about 5-10 minutes until it becomes smooth and elastic.
Step 5: Divide your beautiful dough into two equal balls.
Using a floured rolling pin, roll each ball into a thin circle.
I like mine about 1/8 inch thick thin enough to see your hand through it, but not so thin it tears easily.
Step 6: Here’s where patience comes in let the dough circles dry until they’re no longer sticky but still pliable.
This usually takes 40 minutes to an hour, depending on your kitchen’s humidity.
Step 7: Now for the cutting! You have two options here.
You can use a pizza cutter to slice long strips directly, or (my personal favorite) roll each circle up like a jelly roll and then slice.
I find the rolling method gives me more even strips, but honestly, it’s totally up to your preference.
Step 8: Lay those beautiful cut strips out on a cooling rack to dry completely.
This is when they really start looking like proper old-fashioned buttered noodles!
Storage & Reheating Your Homemade Amish Egg Noodles
Store your completely dried noodles in an airtight container for up to one month.
I love making big batches on Sunday afternoons when I have extra time.
When you’re ready to cook them, simply drop the noodles into boiling salted water.
Fresh noodles cook much faster than dried store-bought ones – usually 10-12 minutes until they’re tender but still have that perfect slight chew.
The cooking time will vary depending on how thick and long you cut your noodles, so start checking them around the 8-minute mark.
Creative Variations For Your Amish Chicken And Noodles Recipe
Herb-infused noodles: Add 2 tablespoons of finely chopped fresh herbs like parsley, chives, or dill directly to the dough.
Whole wheat version: Replace half the all-purpose flour with whole wheat flour for a nuttier flavor and added nutrition.
Spinach noodles: Blend 2 tablespoons of cooked, well-drained spinach into the egg mixture for beautiful green noodles.
Extra-rich noodles: Use all egg yolks (about 4-5 total) for an incredibly rich, restaurant-quality texture.
Amish Recipe FAQ
What are amish noodles?
Amish noodles are traditional hand-cut egg noodles made with simple ingredients like flour, eggs, and salt.
They’re known for their rich flavor and slightly chewy texture that comes from the high egg content and hand-rolling technique.
What is the difference between amish noodles and regular noodles?
The main difference is that amish egg noodles are thicker, hand-cut, and much more egg-rich than regular store-bought pasta.
Most commercial dried pasta is machine-made from semolina and water, while these traditional noodles get their golden color and tender texture from plenty of fresh eggs.
What is the secret to perfect homemade noodles?
The secret lies in three key things: using high-protein flour for structure, letting the dough rest for 20-30 minutes to relax the gluten, and rolling the dough evenly for consistent cooking.
Also, always cook them in well-salted simmering water until just tender!
What flour is best for homemade noodles?
Unbleached all-purpose flour works beautifully and is what I use most often.
For extra chew, you can mix in a little bread flour, or add a touch of cake flour if you prefer softer noodles.
Bringing Tradition To Your Amish Noodle Recipe
There’s something truly special about making noodles the old-fashioned way.
Every time I roll out this dough, I think about all the generations of women who’ve done the exact same thing, feeding their families with love and simple, wholesome ingredients.
This amish noodle recipe from scratch has become one of our family’s most treasured traditions.
Isabella, Emma, and Noah absolutely love helping me cut the noodles, and Henry always jokes that he can taste the difference between homemade and store-bought from across the room.
Whether you’re using these noodles in a comforting bowl of chicken soup, tossing them with butter and herbs as a simple side dish, or making a full amish chicken and noodles recipe, I promise you’ll taste the love in every single bite.
Recipes You May Like
If you’re loving this traditional approach to homemade comfort food, you’ll definitely want to try these other family favorites:
- Easy Amish Beef Stew Recipe The perfect hearty partner for these noodles
- Cottage Cheese Pasta Sauce No Blender A creamy sauce that’s amazing with fresh noodles
- Garlic Butter Steak Lightning Noodles Another fantastic noodle dish the whole family loves
Happy cooking!
Amelia
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Traditional Amish Noodle Recipe
- Total Time: 30 minutes
Description
There’s something absolutely magical about making your own noodles from scratch. This authentic amish noodle recipe creates incredibly tender, golden egg noodles using simple ingredients you already have in your pantry. Perfect for soups, casseroles, or simply tossed with butter!
Ingredients
- 3 large egg yolks
- 1 whole egg
- 3–5 tablespoons cold water
- 1 teaspoon salt
- 2 cups all-purpose flour
Instructions
- In a medium bowl, whisk together the egg yolks and whole egg until lightened in color and slightly frothy (2-3 minutes).
- Add 3 tablespoons of cold water and salt to the egg mixture. Whisk until well combined.
- Add flour to the egg mixture and work together with a wooden spoon. Add more water if mixture seems too dry.
- Turn dough out onto well-floured surface and knead for 5-10 minutes until smooth and elastic.
- Divide dough into two equal balls. Roll each ball into thin circles about 1/8 inch thick.
- Let dough circles dry until no longer sticky but still pliable (40 minutes to 1 hour).
- Roll each circle up like a jelly roll and slice into strips, or use pizza cutter to slice long strips directly.
- Lay cut strips on cooling rack to dry completely.
- Cook in boiling salted water for 10-12 minutes until tender but still slightly chewy.
Notes
Use the freshest eggs possible for the most beautiful golden color. Store completely dried noodles in airtight container for up to one month. Fresh noodles cook much faster than store-bought, so start checking at 8 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Cuisine: American
I make similar noodles when I make chicken & noodle soup. I will have to try this recipe and dry them for use later. You might check on the recipe directions for rolling out the dough to 1/8″ thickness, seems very thick for noodles. Sorry, but I am an engineer, and number details are my bane in life.