AMISH EGG NOODLES
These noodles will serve 6 as a side dish, but you could easily add some cooked, shredded chicken and a little Parmesan to turn this into a main dish.
Provided by Karly Campbell
Categories Main Course
Time 45m
Number Of Ingredients 6
Steps:
- In a large pan, brown two tablespoons of butter over medium heat.
- Pour the chicken stock and bouillon cube into the pan and bring to a boil.
- Add the egg noodles to the chicken stock and return to a boil. Cover the pot and remove from the heat.
- Let the noodles set for 30 minutes, stirring every 10 minutes or so.
- Test the noodles for doneness. If they are not cooked through, turn the heat back on and cook for 1-2 minutes until noodles are tender.
- Top with the remaining 4 tablespoons of butter, parsley, and salt and pepper to taste.
- Serve immediately or leave in the pan, covered, until ready to serve. These will stay warm for 20 more minutes or so with no problems.
Nutrition Facts : Calories 328 kcal, Carbohydrate 41 g, Protein 9 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 77 mg, Sodium 758 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
EASY HOMEMADE AMISH EGG NOODLES
Another wonderful recipe collected from a fine woman on my 5 day visit to an Amish community in northern Indiana. Most of the local families have 6-10 children, so dishes like this help to fill a big, hungry family at the end of the day. Use in any recipe that would call for noodles or pasta. Old-school Amish families may serve...
Provided by Family Favorites
Categories Casseroles
Time 20m
Number Of Ingredients 4
Steps:
- 1. **Please note: Prep time does not include one hour rest for dough or drying time, if desired.
- 2. Place flour, salt, eggs, yolks and water in stand mixer fitted with a dough hook. If you choose, you can also do by hand. Mix on speed 2 until dough comes together, scraping sides and bottom of bowl often. After a few minutes, if it seems too dry or too wet, add water or flour a spoonful at a time, just until it comes together. You don't want a sticky dough.
- 3. When the dough forms a ball, continue to knead on speed 2 for 5 more minutes. (By hand, about 10 minutes, or until dough becomes smooth.) The dough should not be sticky. Remember, you may want it to dry out later. Wrap in Saran Wrap and place on counter at room temp. for 1 hour to rest. It should not stick to the Saran Wrap.
- 4. Flour counter top. Then remove dough from wrap and roll as close to 1/16" as possible. As you roll with each pass, turn and flip the dough to avoid sticking to the counter. Keep your work area lightly floured at all times. The thicker the dough, the chewier the noodles and the longer it will take them to cook. Ideally, you want to be able to start to see the shadow of your hand through the dough, but not so thin that you can't pick up the noodles. Thinner is better in this case.
- 5. Then, make sure your dough moves easily on the counter. With a pastry wheel or pizza cutter, cut to desired width. It doesn't matter what width, but they should all be uniform so that they cook evenly.
- 6. Transfer to cookie sheet(s) lined with waxed paper and a little loose flour and allow to dry for about an hour if using immediately. If you wish to freeze them, allow to dry for at least 2-3 hours, then place in a ziplock bag and freeze. When ready to use, drop into boiling water or boiling broth while noodles are still frozen. Do not defrost noodles first or they'll stick together.
- 7. Old country Amish women would spread these out on the table and let them dry overnight. To speed things up in today's world, I put a small 7" fan on my counter which worked beautifully in a short amount of time. Drying time varies depending on how thick or thin you rolled them.
HOMEMADE EGG NOODLES
This simple recipe yields rich homemade egg noodles.
Provided by NeighborFood
Categories Pasta
Time 1h
Number Of Ingredients 5
Steps:
- Whisk together the egg yolks and egg until lightened in color. Whisk in 3 Tablespoons water and salt. Add the egg mixture to the flour and work together with a wooden spoon until a shaggy dough begins to form. If the mixture is too dry, add an additional Tablespoon or two of water until it comes together. At some point, you'll likely find the spoon isn't cutting it and you'll want to turn the dough out onto a well floured surface and use your hands to knead the dough until smooth, about five to ten minutes.
- Re-flour your surface if needed, then divide the dough into two balls. Using a floured rolling pin, roll each dough ball out into a thin circle. Allow the dough to dry until no longer sticky but still pliable, about 40 minutes to 1 hour. From here you can either use a pizza cutter to cut long strips to the desired width, or roll each circle up like a jelly roll (I roll starting on the long end) and cut using the pizza cutter. I find the rolling method easier to get even strips, but it's totally personal preference.
- Lay cut strips out on a cooling rack to dry completely. Store in an airtight container for up to 1 month. When ready to cook, drop into boiling water and cook for 10-12 minutes or until soft but still a tad chewy (NOTE: cooking time will vary based on the width and length of your egg noodles). This recipe makes a perfect amount for a big batch of my Amish Chicken and Noodles or a large pot of chicken noodle soup.
Nutrition Facts : Calories 143 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 92 milligrams cholesterol, Fat 3 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 277 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
AMISH BUTTERED EGG NOODLES
Very tasty, easy buttered egg noodle dish.
Provided by Carol Castellucci Miller
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 50m
Yield 6
Number Of Ingredients 4
Steps:
- Melt butter in a small saucepan over medium heat; simmer, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes.
- Add chicken broth and bouillon to the pan with the butter; bring to a boil over high heat. Stir in egg noodles, bring to a second boil, cover, and turn off heat; leave pot on the same burner. Let stand for 30 minutes, stirring 2 or 3 times.
Nutrition Facts : Calories 259.6 calories, Carbohydrate 40.6 g, Cholesterol 60.5 mg, Fat 6.7 g, Fiber 1.8 g, Protein 8.7 g, SaturatedFat 3.1 g, Sodium 726.5 mg, Sugar 1.8 g
AMISH NOODLES
This is my Dad's favorite noodle recipe. He makes them for Thanksgiving and Christmas every year. Cooking time is actually the drying time. These can be frozen in zippy bags and used, as needed.
Provided by Mercy
Categories Healthy
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Place flour in bowl, make well in center, add the rest of the ingredients and stir with fork until it combines and ball forms.
- Turn out on kneading board dusted with bread flour and knead for 5 minutes.
- Cover dough with towel and let it rest 45 minutes.
- Cut the dough into quarters.
- Roll out one fourth into a rectangle 8"x14", until almost paper thin, flour on both sides and set aside.
- Roll out the other three sections, stack them together and let them set for 30 minutes.
- Roll them up like a jelly roll, starting with shortest side and using a very sharp knife, cut them the width you prefer.
- If there is any moisture add a little more flour.
- Unroll the circles, separate them and let them dry, hours if necessary.
- Cook in broth for 5 to 7 minutes.
Nutrition Facts : Calories 160, Fat 4.8, SaturatedFat 0.8, Cholesterol 46.5, Sodium 379.6, Carbohydrate 23.9, Fiber 0.8, Sugar 0.2, Protein 4.6
AMISH NOODLES
I found this recipe on another website (don't remember which one). They are really easy and very good. Much better than a buttered noodle, although there is a lot of sodium. I use low sodium chicken broth.
Provided by JiliBean
Categories Healthy
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- In a large pan, brown the butter.
- Add broth and boullion cube, bring to a boil.
- Add noodles, bring to a second boil, cover and turn off heat. (leave pot on the same burner).
- Let stand 30 minutes, stirring 2 or 3 times.
AMISH STYLE NOODLES
I recently visited Ohio Amish Country and most all the restaurants offered noodles on their menu or buffet. They were delicious, so after returning home I tried to replicate them. These noodles were close to what I had there. Hope you like them. If you don't have chicken base on hand, you can substitute the seasoning that comes...
Provided by Patricia Webb
Categories Pasta Sides
Time 40m
Number Of Ingredients 8
Steps:
- 1. In medium pot, mix 2 cups chicken broth with 4 cups water, bring to a boil.
- 2. In a separate pan, over medium heat, melt butter and cook until brown. Add cream of chicken soup and stir well. Add chicken base and stir until dissolved.
- 3. Add soup mixture to broth and water. Stir until combined.
- 4. Add noodles, gently stir and bring to a boil again.
- 5. Cover pot with lid and turn off heat. Let noodles set for at least 20-30 minutes. Do not remove lid.
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