Side Dish: United States – Mid-Atlantic United States (Pennsylvania) – Amish Noodles

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 40 min

Cook 10 min

Additional 25 min

Total 1 hr 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 cups (360 g) all-purpose flour
- 1 tsp (6 g) kosher salt, plus more for the cooking broth
- 4 large eggs (approx. 7 oz (200 g) total, without shells)
- 2 tbsp (30 ml) water, plus extra if needed
- 8 cups (1.9 L) rich chicken broth (homemade preferred)
- 4 tbsp (56 g) unsalted butter
- 2 tbsp (8 g) fresh parsley, chopped
- 1/2 tsp (1 g) freshly ground black pepper, or to taste
- Optional: 2 tbsp (30 ml) chicken drippings or schmaltz, for a more traditional flavor

Show original ingredient measurements

- 3 cups (360 g) all-purpose flour
- 1 tsp (6 g) kosher salt, plus more for the cooking broth
- 4 large eggs (approx. 200 g total, without shells)
- 2 tbsp (30 ml) water, plus extra if needed
- 8 cups (1.9 L) rich chicken broth (homemade preferred)
- 4 tbsp (56 g) unsalted butter
- 2 tbsp (8 g) fresh parsley, chopped
- 1/2 tsp (1 g) freshly ground black pepper, or to taste
- Optional: 2 tbsp (30 ml) chicken drippings or schmaltz, for a more traditional flavor

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Short Description:
Hand-cut egg noodles made from scratch and simmered in a rich chicken broth, finished with butter and fresh parsley for a simple, comforting Pennsylvania Amish side dish.

Regional Notes:
This Pennsylvania Amish version emphasizes scratch-made dough using farm eggs and local flour, then cooks the wide, rustic ribbons directly in a home-style chicken broth. It’s heartier and less uniform than machine-made noodles, reflecting the homemade, local-ingredient tradition of Amish kitchens.

1. In a large bowl, whisk together 3 cups (360 g) flour and 1 tsp (6 g) kosher salt. Make a well in the center.
2. Crack 4 large eggs (approx. 7 oz (200 g)) into the well and add 2 tbsp (30 ml) water. Using a fork, gradually incorporate flour into the eggs until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough is too dry, add up to 1 tsp (5 ml) water at a time; if too sticky, dust with a bit more flour.
4. Wrap the dough in plastic or cover with a bowl and let rest at room temperature for 20–30 minutes to relax the gluten.
5. Meanwhile, bring 8 cups (1.9 L) chicken broth to a gentle simmer in a large, wide pot. Season with 1/2 tsp (1 g) black pepper and 1/2–1 tsp (3–6 g) kosher salt, tasting as needed.
6. Divide the rested dough into two pieces. On a floured surface, roll one piece into a thin sheet about 1/16–1/8 inch (1.5–3 mm) thick. Keep the other piece covered to prevent drying.
7. Lightly flour the surface of the sheet, roll it loosely into a cylinder, and cut into ribbons about 1/2 inch (1.3 cm) wide for rustic Amish-style noodles. Unroll the ribbons and toss lightly with flour to prevent sticking. Repeat with remaining dough.
8. If using, melt 2 tbsp (30 ml) chicken drippings or schmaltz and 2 tbsp (28 g) butter in a small pan; set aside to stir in at the end, or simply use all butter for a milder finish.
9. Gently add the hand-cut noodles to the simmering broth in batches so they don’t clump. Stir gently once to separate. Maintain a low simmer — too rapid a boil will tear the noodles.
10. Cook the noodles until tender, about 6–8 minutes (depending on thickness). Taste a noodle for doneness; they should be tender but still hold their shape.
11. Once cooked, turn off the heat and stir in the remaining 2 tbsp (28 g) butter (or the reserved butter/drippings), and 2 tbsp (8 g) chopped parsley. Adjust seasoning with salt and pepper to taste.
12. Serve warm as a side dish alongside roast chicken, pork, or pot roast. Leftovers refrigerate well for 2–3 days; reheat gently in broth or with a pat of butter.

Short Description:
Hand-cut egg noodles made from scratch and simmered in a rich chicken broth, finished with butter and fresh parsley for a simple, comforting Pennsylvania Amish side dish.

Regional Notes:
This Pennsylvania Amish version emphasizes scratch-made dough using farm eggs and local flour, then cooks the wide, rustic ribbons directly in a home-style chicken broth. It’s heartier and less uniform than machine-made noodles, reflecting the homemade, local-ingredient tradition of Amish kitchens.

1. In a large bowl, whisk together 3 cups (360 g) flour and 1 tsp (6 g) kosher salt. Make a well in the center.
2. Crack 4 large eggs (approx. 200 g) into the well and add 2 tbsp (30 ml) water. Using a fork, gradually incorporate flour into the eggs until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough is too dry, add up to 1 tsp (5 ml) water at a time; if too sticky, dust with a bit more flour.
4. Wrap the dough in plastic or cover with a bowl and let rest at room temperature for 20–30 minutes to relax the gluten.
5. Meanwhile, bring 8 cups (1.9 L) chicken broth to a gentle simmer in a large, wide pot. Season with 1/2 tsp (1 g) black pepper and 1/2–1 tsp (3–6 g) kosher salt, tasting as needed.
6. Divide the rested dough into two pieces. On a floured surface, roll one piece into a thin sheet about 1/16–1/8 inch (1.5–3 mm) thick. Keep the other piece covered to prevent drying.
7. Lightly flour the surface of the sheet, roll it loosely into a cylinder, and cut into ribbons about 1/2 inch (1.3 cm) wide for rustic Amish-style noodles. Unroll the ribbons and toss lightly with flour to prevent sticking. Repeat with remaining dough.
8. If using, melt 2 tbsp (30 ml) chicken drippings or schmaltz and 2 tbsp (28 g) butter in a small pan; set aside to stir in at the end, or simply use all butter for a milder finish.
9. Gently add the hand-cut noodles to the simmering broth in batches so they don’t clump. Stir gently once to separate. Maintain a low simmer — too rapid a boil will tear the noodles.
10. Cook the noodles until tender, about 6–8 minutes (depending on thickness). Taste a noodle for doneness; they should be tender but still hold their shape.
11. Once cooked, turn off the heat and stir in the remaining 2 tbsp (28 g) butter (or the reserved butter/drippings), and 2 tbsp (8 g) chopped parsley. Adjust seasoning with salt and pepper to taste.
12. Serve warm as a side dish alongside roast chicken, pork, or pot roast. Leftovers refrigerate well for 2–3 days; reheat gently in broth or with a pat of butter.