- Mix Dry Ingredients: In a mixing bowl, combine the flour and salt. Make a well in the center.
- Add Eggs: Crack the eggs into the well in the flour mixture.
- Knead: Using a fork, gradually incorporate the flour into the eggs until a dough forms. Once the dough is too stiff to mix with a fork, use your hands to knead it until it becomes smooth and elastic. If the dough is too dry, you can add water, one tablespoon at a time, until it reaches the right consistency.
- Rest: Cover the dough with a clean kitchen towel or plastic wrap and let it rest for about 10-15 minutes. This allows the gluten to relax and makes the dough easier to roll out.
- Roll Out: On a lightly floured surface, roll out the dough into a thin sheet, about 1/8 inch thick.
- Cut Noodles: Once rolled out, use a sharp knife or a pizza cutter to cut the dough into thin strips for noodles. You can make them as wide or narrow as you like.
- Dry: Let the noodles dry for about 30 minutes to 1 hour before cooking. This will help them hold their shape better during cooking.
- Cook: Bring a pot of salted water to a boil. Add the noodles and cook for about 8-10 minutes, or until they are tender but still slightly firm (al dente).
- Serve: Drain the noodles and serve them immediately with your favorite sauce or dish. Enjoy your homemade Amish egg noodles!
These noodles are great in soups, stews, or served with butter and herbs as a side dish. Enjoy your cooking!
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