Pennsylvania Dutch egg noodles are a staple in traditional Amish and Mennonite cooking, with a rustic simplicity and a unique, rich flavor. These noodles can be made entirely from scratch, providing a comforting, homemade taste that’s vastly different from store-bought varieties. With just a few simple ingredients, you can create a delicious addition to soups, casseroles, or serve them on their own with a bit of butter or sauce. Here’s a detailed recipe and some tips on making Pennsylvania Dutch egg noodles at home.
Ingredients
The beauty of Pennsylvania Dutch egg noodles lies in their simplicity. You only need a few basic pantry ingredients, but each one plays an important role in the final product.
2 cups all-purpose flour
1/2 teaspoon salt
2 large eggs
1/4 cup milk
1 tablespoon butter, melted (optional)
This recipe makes about 3-4 servings. Feel free to adjust the quantities based on your needs, as the process remains the same.
Step 1: Prepare the Dough
Mix the dry ingredients: In a large mixing bowl, combine the flour and salt. Whisk them together to ensure an even distribution.
Create a well in the center: Form a well in the middle of the flour mixture and add the eggs and milk.
Mix the wet and dry ingredients: Use a fork to gently beat the eggs and milk together within the well, gradually incorporating the flour from the sides. As the dough comes together, switch to using your hands to knead it. If the dough feels too sticky, sprinkle in a little more flour; if it’s too dry, add a teaspoon or so of milk.
Optional: Add melted butter: Some recipes include a bit of melted butter for extra richness and to make the dough easier to work with. If you choose to use butter, pour it in gradually as you knead.
Knead the dough: Turn the dough onto a floured surface and knead it for about 5-7 minutes. This step is essential for developing the gluten, which gives the noodles their structure. You’ll know the dough is ready when it’s smooth, elastic, and only slightly tacky to the touch.
Step 2: Let the Dough Rest
After kneading, wrap the dough in plastic wrap or cover it with a cloth. Allow it to rest for at least 30 minutes. This resting period relaxes the gluten, making it easier to roll out the dough. It also lets the flour fully absorb the liquid, leading to a smoother, more manageable dough.
Step 3: Roll Out the Dough
Divide the dough: After resting, cut the dough into two equal pieces. This makes it easier to work with and prevents the dough from drying out while you roll out one piece.
Roll it thin: Place one dough half on a floured surface and use a rolling pin to roll it out as thin as possible. Pennsylvania Dutch egg noodles are typically rolled to about 1/8 inch thickness. This thinness gives them their signature tender texture.
Let the dough dry slightly: Once you’ve rolled out the dough, let it sit for about 10-15 minutes. This helps to firm up the dough slightly, making it easier to cut without sticking or tearing.
Step 4: Cut the Noodles
Slice the dough into strips: Using a sharp knife or pizza cutter, cut the dough into thin strips about 1/4 inch wide for traditional Pennsylvania Dutch egg noodles. The length of the noodles is up to personal preference; some people like them long, while others prefer shorter lengths that are easier to eat.
Separate the noodles: Toss the cut noodles lightly in flour to prevent them from sticking together. Lay them out on a clean surface or kitchen towel, spacing them apart to air dry.
Step 5: Air Dry the Noodles (Optional)
Traditionally, Pennsylvania Dutch egg noodles are dried before cooking, which can help preserve them for future use. If you’d like to dry them, spread the noodles on a drying rack or parchment-lined baking sheet and let them air dry for 1-2 hours, or until they are no longer sticky to the touch. This drying process isn’t necessary if you plan to cook them immediately, but it can enhance their texture slightly.
Step 6: Cook the Noodles
Boil a pot of water: Fill a large pot with water, adding a generous pinch of salt. Bring the water to a rolling boil.
Cook the noodles: Drop the noodles into the boiling water, stirring occasionally to prevent sticking. Fresh egg noodles cook quickly, typically within 3-5 minutes. You’ll know they’re done when they float to the surface and are tender to the bite.
Drain and serve: Drain the noodles in a colander and serve them immediately. For a classic Pennsylvania Dutch preparation, toss the noodles in a bit of melted butter and season with salt and pepper. Alternatively, they can be used in soups, stews, or casseroles.
Tips for Making Perfect Pennsylvania Dutch Egg Noodles
Here are a few additional tips to help you get the best results:
Use a pasta maker for even thickness: If you have a pasta machine, it can make rolling out the dough much easier and ensure an even thickness.
Experiment with flavors: While traditional Pennsylvania Dutch egg noodles are plain, you can add flavor to the dough. Try adding a pinch of garlic powder, onion powder, or fresh herbs to give the noodles a unique twist.
Consider freezing for long-term storage: If you’ve made a large batch, you can freeze the noodles instead of drying them. Simply lay them out on a baking sheet in a single layer, freeze for an hour, then transfer them to a freezer bag. They’ll keep for several months.
Serving Ideas for Pennsylvania Dutch Egg Noodles
These egg noodles are wonderfully versatile and can be served in a variety of ways:
In chicken noodle soup: Pennsylvania Dutch egg noodles are the ideal addition to homemade chicken soup, adding heartiness and texture.
With a creamy mushroom sauce: Toss the noodles with a savory mushroom cream sauce for a comforting, satisfying meal.
As a side dish: Serve them as a side to roast beef, turkey, or pork, topped with a simple gravy or butter.
In casseroles: Use them in a baked noodle casserole with cheese, vegetables, or even ground beef for a family-friendly dish.
Butter noodles: For a quick, delicious side, simply toss the cooked noodles with melted butter, salt, pepper, and a sprinkle of parsley or chives.
Why Make Pennsylvania Dutch Egg Noodles at Home?
Making Pennsylvania Dutch egg noodles from scratch offers several benefits:
Freshness and flavor: Homemade noodles have a richer, fresher flavor than dried, packaged varieties, elevating any dish.
Control over ingredients: Making your own noodles allows you to control what goes into them, avoiding preservatives or additives often found in store-bought options.
Tradition and satisfaction: There’s something uniquely rewarding about creating a traditional dish by hand, just as it has been done for generations.
Final Thoughts
Homemade Pennsylvania Dutch egg noodles are a comforting, nostalgic dish that brings the flavors of traditional Amish and Mennonite kitchens into your home. While they take a bit of time and effort, the results are well worth it. Whether you’re adding them to a soup, making a casserole, or serving them simply with butter and herbs, these noodles are sure to become a family favorite. So, roll up your sleeves, gather your ingredients, and enjoy the satisfaction of making egg noodles from scratch!
Social Plugin