Amish Butter Noodles 1965 |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I had these while I was having a buffet in Shipshewana, asked for the recipe for the noodles, and here it is. Ingredients:
2 1/2 cups all-purpose flour |
1 teaspoon salt |
2 eggs, beaten |
1/2 cup milk |
2 tablespoons butter, melted |
1 drop yellow food coloring (optional) |
Directions:
1. In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and melted 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.
2. On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
3. Allow to air dry before cooking.
4. To cook fresh pasta, in a large pot with boiling salted water cook until al dente.
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