Side Dish: United States – Ohio, Great Lakes United States – Ohio Amish Noodles

Serving Size: 6

Approximate Time

Prep 40 min

Cook 10 min

Additional 30 min

Total 1 hr 20 min

Ingredients

- 3 cups (360 g) all-purpose flour, plus extra for dusting
- 4 large eggs, approx. 50 g each (200 g total), preferably farm-fresh/local
- 1 tsp (5 g) fine salt, divided
- 2–3 tbsp (30–45 ml) water or milk, as needed
- 6 tbsp (85 g) unsalted butter (for butter sauce)
- 4 cups (960 ml) chicken broth, preferably homemade (optional, for serving in broth)
- 2 tbsp (8 g) chopped fresh parsley (optional, for garnish)
- 1/4 tsp (0.5 g) freshly ground black pepper, plus more to taste

Instructions

Short Description:
Hand-rolled egg noodles made from simple flour and farm eggs, served tossed in melted butter or ladled into hot chicken broth — a staple side in Ohio Amish kitchens showcasing plain, hearty technique.

Regional Notes:
This Ohio Amish version uses local, farm-fresh eggs and basic all-purpose flour for a rich, tender noodle typical of Great Lakes/Ohio Amish households. Unlike commercial egg noodles, these are rolled and cut by hand and may be served simply with melted butter or simmered briefly in homemade chicken broth, reflecting plain, frugal Amish cooking.

1. On a clean work surface or in a large bowl, mound the flour and make a well in the center. Sprinkle in 1/2 tsp (2.5 g) of the salt.
2. Crack the eggs into the well and, using a fork, beat the eggs while gradually drawing flour from the inner rim into the eggs until a shaggy dough forms. Add 2 tbsp (30 ml) water or milk if the dough is too dry; add the third tablespoon only if needed.
3. Knead the dough by hand for 5–8 minutes until smooth and elastic. If very sticky, sprinkle in a little more flour (1 tbsp/8 g at a time). Form into a ball, cover tightly with plastic wrap or a towel, and let rest at room temperature for 30 minutes.
4. Cut the dough into 2–3 pieces. Working with one piece at a time and keeping the others covered, roll the dough on a lightly floured surface to about 1/16–1/8 inch (1.5–3 mm) thickness. If you prefer narrower noodles, roll thinner.
5. Lightly dust the rolled sheet with flour, loosely fold or roll it up (do not press), and slice into strips about 1/4 inch (6 mm) wide for traditional ribbons. Unfurl the strips and toss lightly with flour to keep separate. Let the cut noodles rest 10–15 minutes while you prepare cooking liquid.
6. Bring a large pot of salted water (use remaining 1/2 tsp/2.5 g salt) to a rolling boil for the buttered noodle method, or bring the 4 cups (960 ml) chicken broth to a gentle simmer for the broth method.
7. For buttered noodles: add the fresh noodles to the boiling water and cook 2–4 minutes, until tender but still slightly firm. Drain well. In a large skillet over medium heat, melt the 6 tbsp (85 g) butter until foaming; add the drained noodles and toss gently to coat and warm through, 1–2 minutes. Season with pepper and additional salt if needed. Stir in chopped parsley if using and serve hot as a side.
8. For noodle-in-broth: add the fresh noodles directly to the simmering chicken broth and cook 2–4 minutes until tender. Taste and adjust seasoning with pepper and additional salt if needed. Ladle noodles and broth into warmed bowls and finish each serving with a small pat of butter or a tablespoon of melted butter if desired.
9. Leftovers: cooled noodles may be refrigerated in an airtight container up to 3 days and tossed briefly in butter before reheating to refresh texture.