Amish Gluten Free Egg Noodles Food

GLUTEN-FREE EGG NOODLES: AN EASY HOMEMADE RECIPE

Steps:

• Pour the gluten-free into a large mixing bowl and whisk in the salt and xantham gum (if you need it.)
• After the dry ingredients are whisked together, form a well in the middle of the flour mixture.
• Add the eggs and egg yolk into the middle of the well.
• Beat the eggs thoroughly with a fork inside the well.
• Then mix the beaten eggs into the flour mixture with the whisk until they are well combined.
• Knead the dough to help the ingredients better combine and form a large, solid ball of dough.*
• Clean a worktop in your kitchen and sprinkle about a handful of flour down.
• Transfer your ball of dough from the mixing bowl to the workspace and knead it into a smoother ball.
• When you're happy with the consistency and texture, slice your dough ball into four equal pieces.
• Take a large mound of dough, and place it on the floured worktop.
• Flatten and then shape the piece of dough into a thin, long shape using a floured rolling pin.
• Run your flattened dough through the pasta maker, and then cut it into thin noodles about 1/2 in wide.
• Place your finished gluten-free egg noodles onto a piece of parchment paper to keep them from sticking.
• Repeat the process with your remaining dough.
• Start a large saucepan of water to boil on the stove. Add a pinch of salt.
• Using a fork or tongs, gently lift the egg noodles and place a small batch of them into the boiling water.
• Allow the egg noodles to cook for a minimum of 2 min each and no longer than 5 min.
• Once cooked, drain the egg noodles before serving or mixing with sauce!

GLUTEN-FREE EGG NOODLES

Steps:

• Add gluten-free flour blend and salt to a large bowl. Whisk to combine.
• Create a well in the center of the flour mixture and add the eggs and egg yolks. Whisk the eggs until scrambled, then, slowly whisk in the flour mixture to the eggs until incorporated.
• The dough should come together into a scraggly ball at this point. If it doesn't hold together, add another egg yolk, if needed. If the mixture is too wet, add an additional tablespoon of flour.
• Turn the dough out onto a floured surface and press the dough together into a smooth ball.
• Cut the dough into four equal pieces and add one piece of dough to a floured surface. Cover the remaining dough with a towel or plastic wrap to keep it from drying out.
• Roll out one section of the dough on a floured surface until very thin. You can roll it over a floured piece of parchment paper to prevent it from sticking to your countertop. You want the dough to be somewhat translucent. Make sure the dough is well-floured to keep it from sticking to the rolling pin and surface.
• You can either run the dough sheets through your pasta machine or, with a knife or pizza cutter, cut the egg noodle dough into long pieces, with ½ inch width. *See my tip below for cutting the dough into even strips.
• Place the cut noodles into a pile on a baking sheet lined with parchment paper and flour to keep them from clumping together. Repeat with the remaining dough.
• Bring a large pot of water to a boil. Drop egg noodles into the boiling water and cook for 2-5 minutes (cooking time will depend on how thick or thin your noodles are). Taste noodles at the 2 minute mark to check for doneness and remove when they are at the desired texture. Drain and serve with your choice of sauce.

AMISH BUTTERED EGG NOODLES

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.

EASY HOMEMADE AMISH EGG NOODLES

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.