Amish Butter Noodles 1965 Recipe

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

1. In a large bowl, whisk together 4 cups of all-purpose flour and 1 teaspoon of salt.
2. 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.
3. 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.
4. 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.
5. 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).
6. Cut the dough into your desired noodle shapes and lengths.
7. 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).
8. Cook fresh pasta in a large pot of boiling salted water until al dente (about 2-3 minutes).
9. Drain the noodles and serve immediately with your favorite sauce.