Amish Egg Noodles

Recipe Submitted by Michelle ..|.. Category: Pasta

A very basic recipe, can be adapted many different ways. Let your imagination run free, and add garlic or other seasonings/herbs, for a more flavorful noodle. Or, cut into squares for dumplings instead of typical noodle shape.


  • 3 eggs
  • 2 cups flour (approximately)
  • 1/2 tsp salt
  • Beef or chicken broth


Beat eggs until frothy. Add flour and still until dough mixture forms. Knead until smooth. Turn onto floured cutting board. Roll dough turning often until thin. Let noodle dough dry 45 minutes, then turn and dry another 1/2 hour. Cut into noodles. Drop into boild broth. Reduce heat and cook at rolling boil for about 20 minutes. As the noodles boil, they begin their own gravy.

**Alternate way:
Into a mound of flour with a depression in the middle, I add beaten eggs, and stir round and round, picking up flour from the edges as I go along. When noodle dough has taken as much flour as it will take, I knead dough until smooth. Cover with towel, let rest 15 min.

Flour counter top, roll dough out until thin. Turn dough over a couple times while rolling.
If dough is dry enough, you can roll into jelly roll and slice. I find often that the edges will stick together, making unrolling difficult, especially in damp weather. Cutting with a pizza cutter works well though. Or, use a noodle maker.

***TIP Don't throw away those little doughy floury to add to your soups.

Recipe from, Site Maintained by Donna Young, of