Ingredients for Amish Butter Noodles 1965
- All Purpose Flour
- 1 teaspoon salt
- Eggs
- 1 cup whole milk
- Butter
- Yellow Food Coloring
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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.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
1g
Fat
26g
Carbs
20g
