Amish Butter Noodles 1965 Recipe #376633
I had these while I was having a buffet in Shipshewana, asked for the recipe for the noodles, and here it is.
by andypandy
35 min | 30 min prep
SERVES 4 , 2 cups
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 2 eggs, beaten
- 1/2 cup milk
- 2 tablespoons butter
- 1 drop yellow food coloring (optional)
- In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter, and coluring. Knead dough until smooth, about 5 minutes. If you have to add extra flour for a nice baby bum soft dough then do so now. You want a smooth soft, but not sticky to the counter dough. Let rest in a covered bowl for 10 minutes. I usually leave on a floured board with the bowl inverted on top.
- On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
- Allow to air dry before cooking.
- To cook fresh pasta, in a large pot with boiling salted water cook until al dente.
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5 stars