Egg noodles, spaghetti, stuffed noodles and more

Amish Noodle RecipesNoodles are excellent in soups and dishes like casseroles.  Noodles are easy to make but by simply adding a sauce or meat can make a hearty, filling meal.  Enjoy these Pennsylvania Dutch and Amish noodle recipes.

Amish Noodles Dishes

 
 
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HOMEMADE NOODLES

This simple recipe will make enough dough for a large quantity of noodles.

  • Flour
  • 3 dozen eggs
  • 1 tbsp. salt

Put enough flour in a Tupperware fix-and-mix bowl to weigh 4 pounds (bowl included). Beat egg yolks from 3 dozen eggs (or less–you’ll need enough for 2 cups’ worth) along with 1 tbsp. salt and 1 ½ cups boiling water, until foamy (make sure water is boiling hot and beat quickly). The longer you beat the eggs, the lighter the noodles’ color will be. If you want yellow noodles, do not over beat. Next, pour this mixture into the flour.  Stir using a large fork until stiff. Form dough into a ball using your hands. Put the lid on the bowl, and let set from 10 to 30 minutes.   Next, knead it a bit and it’s ready. Dough should be easy to handle and not so sticky. (adapted from R&E Sales, Monroe IN)

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EGG NOODLES

  • 2 eggs
  • ½ tsp. salt
  • sifted flour

Add salt to the eggs and work in enough flour to make a stiff dough. Knead thoroughly.  Divide into 2 portions and roll each out as thin as possible, on a floured board. Cover with cloth and let stand until partly dry. Roll up the dough and cut into ¼ inch strips. Spread out on paper to dry a little longer.

Amish Style Noodles

Amish-style noodles for sale in Indiana

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SIMPLE EGG NOODLES

An easy Amish egg noodle recipe.

  • 2 whole eggs
  • 1 tbsp. cold water
  • flour

Beat eggs well and add water. Knead in flour by hand until no more will be absorbed by the egg mixture.   You should have a very stiff dough. Run through a noodle cutter if available. If not, roll out on a floured board as thin as possible. Put one piece of rolled dough on top of another and roll up like a jelly roll. Cut across roll at the desired width. Use immediately, or unroll and spread on cookie sheets to dry. Do not add salt until you cooking because this will attract moisture and cause the noodles to mold. (adapted from Plain and Happy Living: Amish Recipes and Remedies by Emma Byler)

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SPAGHETTI & MEAT BALLS

A hearty, classic spaghetti recipe.

  • 2 tablespoons butter or other shortening
  • 1 large onion
  • 1 green pepper, sliced
  • 1 red pepper, sliced
  • 1 pound hamburger
  • 1 can stained tomatoes
  • 1 package spaghetti
  • Grated parmesan cheese
  • Pepper seeds
  • Salt and pepper

Chop the onion fine and add to the hamburger.  Season to taste with salt and pepper.  Shape meat into small balls. Melt the shortening and cook the sliced peppers for about 5 minutes in a pan. Add the meat balls and brown. Add the tomatoes and cook about 10 minutes. Boil the spaghetti about 10 minutes in boiling salted water until tender. Drain and place ina serving dish. Pour meat and sauce over spaghetti.  Serve with pepper seeds and grated parmesan. (adapted from Pennsylvania Dutch Cook Book of Fine Old Recipes)

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VEGETARIAN SPAGHETTI

This meatless Amish spaghetti recipe will serve four.

  • Spaghetti noodles
  • 1tbsp. vegetable oil
  • 1 onion
  • 1/2 celery tops (finely chopped)
  • 1 qt. tomato juice or whole tomatoes (canned)

Cook pasta in salt water. Add 1 tbsp. of vegetable oil to the cooking water to prevent spaghetti noodles from sticking together (this will also help prevent the pot from boiling over).  In a heavy sauce pan, sautee 1 whole onion and 1/2 cup finely-chopped celery tops. When clear, but not brown, add 1 quart tomato juice or whole canned tomatoes. Cook until sauce is thick, and then pour over the pasta. (adapted from Plain and Happy Living: Amish Recipes and Remedies by Emma Byler)

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CHEESY PA DUTCH NOODLE RING

  • 1 cup egg noodles
  • 3 tblsp. butter
  • 3 tblsp. flour
  • ½ tsp. salt
  • ½ tsp. paprika
  • 1½ cups milk
  • 2 eggs, well beaten
  • Swiss cheese (¼ to ½ lb.)

Boil noodles in salted water until tender. Drain and place in well-greased ring mold. Melt the butter, add flour and blend smooth. Stir in milk and cook, stirring constantly until it thickens. Add seasoning and cheese cut in small pieces. Cook until cheese melts. To ½ of the sauce add the well-beaten eggs and mix well. Pour this over the noodles. Set mold in pan of hot water and bake for 45 min at 350 degrees. Unmold on large platter, pour over the remaining hot cheese sauce. Fill center with peas, and carrots or spinach.

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LIVER NOODLES

The German name for this dish is “Leberknoedel”.

  • 1 lb. calf’s liver
  • 1 onion
  • 1 tablespoon butter
  • salt and pepper
  • 2 eggs
  • ½ cup flour
  • ¼ teaspoon cloves
  • ¼ teaspoon marjoram

Simmer the liver in boiling water for 30 minutes. Then trim off any skin or ligaments and grind the liver fine. Season. Mince the onion, add the butter, beat the eggs and add them. Work into this paste the flour, using enough to make the paste quite stiff. Form into small balls and poach them in any meat soup for 15 minutes. Serve them swimming in the soup.

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NOODLE SPINACH FILLING

The following two recipes are for delicious stuffed noodles, made with spinach, and below, meat filling.  See one of the egg noodle recipes above to make noodle dough to be cut into squares as required in these two recipes.

  • 2 lbs. chopped raw spinach
  • 3 tblsp. butter
  • salt and pepper
  • 1½ cups bread crumbs
  • 2 eggs

Make a recipe of noodle dough (see above). Steam and brown the spinach in melted butter. Add the eggs, 1 cup of dry bread crumbs and the seasoning. Mix well, spoon mixture on noodle dough squares.  Fold in half and seal edges (like little pillows). Drop the filled squares into salted boiling water and cook 8 to 10 minutes. Lift carefully with draining spoon to a serving dish and top with the half cup of bread crumbs which have been browned in butter

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NOODLE MEAT FILLING

  • 1 cup ground beef
  • 2 tblsp. fat
  • 1 small onion
  • ½ cup dry bread crumbs
  • 1 cup bread cubes
  • salt and pepper
  • 2 tblsp. butter

Make a recipe of noodle dough (see above). Roll thin, let dry and cut into 3 inch squares. Brown meat in hot fat with the onion and seasoning. Soak bread cubes in water and press dry then add to the meat. Spoon mixture on the center of the noodle squares, and .proceed as above (as described in Noodle Spinach Filling recipe).

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Noodles photo: I Believe I Can Fry/flickr; Amish-style noodles: Northeast Indiana/flickr
Unless otherwise noted, recipes adapted from Pennsylvania Dutch Cooking.

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