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
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.
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.
GRANDMA'S NOODLES II
Homemade soup noodles.
Provided by Sandy
Categories World Cuisine Recipes European Italian
Yield 4
Number Of Ingredients 5
Steps:
- Combine egg, salt, milk. Add flour. (For thicker noodles add baking powder to flour before mixing.) Separate into two balls.
- Roll out dough, and let stand for 20 minutes.
- Cut into strips and spread to dry--dust with a little flour. Let dry for approximately 2 hours.
- Drop into hot soup--cook for about 10 minutes.
Nutrition Facts : Calories 135.7 calories, Carbohydrate 24.5 g, Cholesterol 47.1 mg, Fat 1.7 g, Fiber 0.8 g, Protein 5.1 g, SaturatedFat 0.5 g, Sodium 372.9 mg, Sugar 0.5 g
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