In many Amish homes in Holmes County and Lancaster County, egg noodles are made rich with one egg per cup of flour — sometimes extra yolks for an especially golden noodle.
Ingredients
- 3 cups all-purpose flour (375g)
- 3 whole eggs, plus 3 egg yolks (6 eggs total)
- Pinch of salt, 1 tablespoon water
Method
- Make a well in the flour, add eggs, yolks, salt, and water.
- Work from the center out until a shaggy dough forms, then knead 8 to 10 minutes until smooth and elastic. Rest 30 minutes under a damp towel.
- Roll thin, about 1/8 inch (3mm), and cut into strips.
- Boil in salted water 2 to 3 minutes, or air-dry an hour and refrigerate up to 3 days.
A batch that would cost four dollars boxed — made at home for cents.