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Amish Butter Noodles 1965

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“I had these while I was having a buffet in Shipshewana, asked for the recipe for the noodles, and here it is.”
READY IN:
35mins
SERVES:
4
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and melted butter, and coluring. Knead dough until smooth, about 5 minutes. If you have to add extra flour for a nice baby bum soft dough then do so now. You want a smooth soft, but not sticky to the counter dough. Let rest in a covered bowl for 10 minutes. I usually leave on a floured board with the bowl inverted on top.
  2. On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
  3. Allow to air dry before cooking.
  4. To cook fresh pasta, in a large pot with boiling salted water cook until al dente.

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