Ingredients for Amish Butter Noodles 1965
- All Purpose Flour
- 1 teaspoon salt
- Eggs
- 1 cup whole milk
- Butter
- Yellow Food Coloring
How to Make Amish Butter Noodles 1965
- In a large bowl, whisk together 4 cups of all-purpose flour and 1 teaspoon of salt.
- Add 2 beaten large eggs, 1 cup of whole milk, and 1/4 cup of melted unsalted butter. Add 1-2 tablespoons of water, one tablespoon at a time, until the dough comes together.
- Knead the dough on a lightly floured surface until smooth and elastic, about 5-7 minutes. Add more flour, one tablespoon at a time, if needed to prevent sticking. The dough should be soft but not sticky.
- Form the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap, and let it rest for at least 10 minutes.
- On a lightly floured surface, roll out the dough to 1/8 or 1/4 inch thickness. (If using a pasta machine, follow the manufacturer’s instructions).
- Cut the dough into your desired noodle shapes and lengths.
- Let the noodles air dry on a lightly floured surface for at least 30 minutes, or until they feel dry to the touch before cooking (this helps prevent sticking).
- Cook fresh pasta in a large pot of boiling salted water until al dente (about 2-3 minutes).
- Drain the noodles and serve immediately with your favorite sauce.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
1g
Fat
26g
Carbs
20g
