Penn Dutch Noodles
Cuisine: Amish or Penn-Dutch
Author: Kitchens
  • 3 large eggs
  • 2 Cups all purpose flour
  • 1/2 teaspoon salt
  1. Beat 3 eggs until frothy, add and stir in flour until dough texture. Knead until smooth. Turn into floured cutting board.
  2. Roll dough turning often until thin, let noodle dough dry 45 minutes - turn and dry 1/2 hour.
  3. Cut into noodles size.
  4. Drop noodles into boiling beef or chicken stock, reduce heat and cook at rolling boil about 20 minutes.
  5. Noodles boiling, begin to make their own gravy - season to taste.
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