These noodles are very similar to Amish-style noodles. My Great-Grandma Pendley grew up in Ohio over 100 years ago near an Amish community and she was Dutch, so it makes sense that she learned early on how to make this dish. The recipe has been passed down to the rest of the cooks in our family and if these noodles aren’t on our holiday tables there are boisterous complaints from the rest of the clan!
4 cups flour + another cup for rolling dough
**6 free-range eggs (room temperature)
1/2 tsp salt
fingerbowl of water (room temperature)
**If substituting with gluten-free flour, add an extra egg to the recipe.
Mix flour, eggs, and salt. Add a few drops of water as needed to make a doughy consistency.
Knead for 8 minutes. The dough should be stretchy.
Roll into a ball, place in a bowl, and cover the bowl with a towel.
Rest the dough for 1/2 hour at room temperature.
Divide the ball in half. Adding flour as needed, roll one ball to roughly 1/8 inch thickness.
Roll the dough into a tube to speed up the cutting time. Noodles should be about 1/8 inch thick. Add flour as needed.
Gently fold the noodles open and place them on a cheesecloth. It’s ok if they break into smaller pieces.
Repeat the rolling and cutting process for the 2nd ball of dough.
Dry the noodles for several days. This could take up to 5 days depending on the weather.
When noodles are dry, break them into bite-size pieces. They will snap when they’re fully dry.
Either freeze for later or cook in free-range chicken broth. Add salt and pepper to taste. They’re delicious served over mashed potatoes!