Amish Egg Noodles (Homemade Amish Noodles)

How to Make Egg Noodles From Scratch

Step-by-Step Instructions and Tips for Beginners:

1. Mix the wet ingredients
   • In a large bowl, whisk the eggs, water, and salt until blended.
     • Tip: Whisk until well mixed - this helps the dough come together faster.
     • Using 2 whole eggs plus 2 extra yolks gives the perfect balance: tender, soft noodles with extra richness, chew, and golden color. Some Amish recipes use all yolks for firmer noodles or all whole eggs for a softer result. This mix is a happy medium that works well for most dishes.
2. Add flour to form the dough
   • Stir in about 1½ cups flour to start. Use a wooden spoon or spatula until a shaggy dough forms. Add more flour a little at a time until dough comes together and is soft but not too sticky.
3. Turn out & knead
   • Turn dough onto a lightly floured surface. Knead for a couple of minutes until smooth and slightly springy.
     • Kneading helps to develop gluten, which makes the noodles elastic and helps them hold together.
       • Tip: Don't over-flour, too much flour makes tough noodles. Lightly flour your hands and surface as needed. Dough should hold together in a ball. If it's sticky on your fingers, add about a tablespoon flour at a time. If it's dry and crumbly, wet your hands and knead to bring it together.
4. Rest the dough
   • Cover with a clean towel or plastic wrap and rest 15 - 20 minutes.
     • Why: Resting relaxes gluten so the dough rolls out without springing back or tearing. Some people skip this step, but it could make a bit of difference in texture.
       • Tip: In a dry kitchen, cover the dough with a damp towel so the surface doesn't crust over.
5. Divide the dough (optional)
   • For easier rolling, divide the dough into 2 pieces. Work with one piece at a time; keep the rest covered.
     • Tip: Smaller pieces are easier to roll thin and even.
6. Roll the dough
   • On a lightly floured surface, roll the dough thin. If you make it too thin, the noodles will get mushy. Too thick, they will be rather chewy. For Amish egg noodles, rolling about ⅛ inch thick works best. They're tender, cook evenly, and hold up nicely in soups and chicken-and-noodles without getting mushy or overly heavy. (Feel free to adjust the thickness according to your preference, but I would say no more than ⅛" thick. I roll each of my two halves out into approximately 9x13" rectangle.)
   • If using a pasta machine: Start on the widest setting and roll through, decreasing one notch at a time until you reach the right thickness.
     • Tip: Aim for even thickness across the whole sheet - uneven areas cook unevenly. Use a ruler as a guide if you want consistency.
7. Cut the noodles
   • Use a sharp knife or pizza cutter for even strips - cut to your desired width. Dust lightly with flour to prevent sticking, but don't overdo it.
8. Dry slightly before cooking - optional
   • For immediate use: let the cut noodles sit 10 - 30 minutes on a floured towel to lose surface tack.
9. Cooking
   • Drop noodles into simmering broth or boiling water for approximately 8 -15 minutes or until your desired tenderness. (This will vary depending on the thickness of your noodles.)

How to Dry Amish Egg Noodles for Room-Temperature Storage

1. Spread the noodles out in a single layer
   Place them on a clean tea towel, baking sheet, or drying rack. Make sure they aren't piled on top of each other or they won't dry evenly.
2. Let them dry completely
   This usually takes 12 - 24 hours, depending on the thickness of the noodles and the humidity of your kitchen.
   • They should feel brittle and snap cleanly when you try to break one.
   • If they bend instead of snap, they're not fully dry.
3. Store in an airtight container
   Once fully dry, store them in a glass jar with a tight-fitting lid, an air-tight container, or a zip-top bag.
4. Shelf life
   Properly dried noodles last up to 2 - 3 months at room temperature.