As a chef who’s spent years perfecting traditional recipes, I’m excited to share my Pennsylvania Dutch egg noodles recipe with you. This homemade comfort food classic brings back memories of family gatherings and cozy winter nights.
Making these egg noodles from scratch is simpler than you think. With just a few ingredients – eggs, flour, and salt – you’ll create a dough that’s both tender and satisfying. The key is to roll it out thin and cut it into perfectly uniform noodles.
To cook, bring a large pot of salted water to a boil and cook for 8-10 minutes, or until they float to the surface. Serve with your favorite Pennsylvania Dutch dishes, such as chicken pot pie or braised beef. This recipe is a true comfort food classic.
The result is a dish that’s both classic and comforting. These noodles will become a staple in your household, just as they have in mine. Enjoy the rich, homemade flavor that only comes from making something from scratch.
Ingredients for Pennsylvania Dutch Egg Noodles
Simple ingredients make this Pennsylvania Dutch classic. Flour, eggs, and salt come together.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 cups | Unbleached, all-purpose variety |
| Large Eggs 🥚 | 2 whole | Room temperature preferred |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Water 💧 | 2 tbsp | Cold water |
For the best texture, use unbleached all-purpose flour—the kind found in most grocery stores. I prefer King Arthur or Bob’s Red Mill for consistency. The eggs should be at room temperature (takes 30 minutes out of fridge) for better dough formation. If you’re using farm-fresh eggs, be aware they might be slightly smaller.
No kosher salt? Regular salt works, but reduce to about one-fourth the amount. The water should be cold—helps keep the dough from getting too sticky. If the dough feels too dry, add water one tablespoon at a time. Too wet? Sprinkle in a bit more flour. The dough should be smooth and elastic after kneading.
Dried noodles keep for up to 3 months in airtight containers. Fresh dough? Use within 24 hours or freeze for later. I portion mine into 1-cup servings before freezing so they thaw quickly. To cook from frozen, just add 2-3 minutes to boiling time.
Step-by-Step Instructions for Pennsylvania Dutch Egg Noodles
Creating this comfort food classic is straightforward with these detailed steps.
Step 1: Combine Dry Ingredients
In a large mixing bowl, whisk together the 2 cups All-Purpose Flour and 0.5 tsp Salt until well combined. I like to use a fork for this step as it helps to incorporate air and ensures the salt is evenly distributed throughout the flour. You’ll notice the mixture becomes more uniform and there are no visible salt clumps.
This step is crucial as it lays the foundation for your dough. Properly mixed dry ingredients will help create a consistent texture in your final noodles.
Step 2: Create the Dough
Make a well in the center of the flour mixture and crack in the 2 whole Large Eggs. Using a fork, gently incorporate the flour into the eggs, starting from the inner rim of the well. As you mix, gradually add the 2 tbsp Water, continuing to incorporate the flour until the dough begins to come together.
The dough should start to form a ball and feel slightly sticky to the touch. If it feels too dry, you can add a little more water, but be cautious not to add too much, as this can make the dough too wet and difficult to work with.
Step 3: Knead the Dough
Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until the dough becomes smooth and elastic. You can test if the dough is ready by poking it gently with your finger; if it springs back quickly, it’s ready. If not, continue kneading for a few more minutes.
Kneading is essential as it develops the gluten in the dough, giving your noodles their characteristic texture. Be patient and thorough in this step to achieve the best results.
Step 4: Roll Out and Cut the Noodles
Divide the dough into 4 equal pieces to make it more manageable. Using a rolling pin, roll out each piece of dough into a thin sheet, aiming for a thickness of about 1/16 inch. Once rolled out, use a sharp knife or a pasta cutter to cut the dough into noodle strips of your desired width.
As you cut the noodles, gently separate them to prevent sticking. You can lightly dust them with a bit of flour if necessary, but be sure to shake off any excess to avoid a floury taste.
Step 5: Cook the Noodles
Bring a large pot of salted water to a boil and cook the noodles for 8-10 minutes, or until they are tender but still retain some firmness. Drain the noodles in a colander and serve them hot with your favorite Pennsylvania Dutch dishes.
The noodles should have a delicate texture and a rich, eggy flavor. Enjoy them as part of a traditional meal or as a comforting addition to your favorite recipes.
Best Sauces and Condiments for This pennsylvania dutch egg noodles
Traditional Butter Sauce
A classic Pennsylvania Dutch combination is simply tossing the freshly cooked noodles with 4 tablespoons melted butter and a sprinkle of fresh parsley. The richness of the butter complements the egg noodles perfectly. For an extra touch, add a squeeze of fresh lemon juice. 🥖
Creamy Chicken Gravy
For a heartier option, serve your egg noodles with a creamy chicken gravy. Make it by deglazing your pan with ¼ cup white wine, then whisking in 2 tablespoons all-purpose flour to thicken. Finish with 1 cup heavy cream and 2 cups chicken broth, simmering until thickened.
Bacon and Onion Topping
Crispy bacon bits and caramelized onions add wonderful depth to your noodles. Cook 6 slices of bacon until crispy, then chop finely. Caramelize 1 large onion in the same pan until golden brown. Toss both with your noodles for a flavor boost. 🔥
Mushroom Cream Sauce
Sauté 1 cup sliced mushrooms (I love using cremini or shiitake) in 2 tablespoons butter until they release their moisture and start browning. Add 1 cup heavy cream and simmer until reduced by half. Season with salt, pepper, and a pinch of nutmeg.
Simple Herb Butter
Mix softened butter with fresh herbs like parsley, chives, or thyme. For every 4 tablespoons butter, use about 2 tablespoons chopped fresh herbs. This aromatic butter melts beautifully into the hot noodles, adding a fresh flavor dimension. 🌿
Regional Variations
In Lancaster County, you’ll often find these noodles served with chicken pot pie or alongside braised beef. Experiment with different pairings to find your favorite. The versatility of these egg noodles makes them a staple in Pennsylvania Dutch cuisine.
Nutrition Facts
Frequently Asked Questions
Can I make Pennsylvania Dutch egg noodles ahead of time?
Yes, you can make the noodles ahead of time. After cutting, let them dry for 30 minutes on a clean towel, then store in an airtight container for up to 24 hours or freeze for later use.
What’s the best way to store leftover cooked noodles?
Cool the cooked noodles completely, then store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply toss with a little melted butter or warm broth.
Can I use whole wheat flour instead of all-purpose flour?
While you can substitute whole wheat flour, keep in mind it will change the texture and flavor. Start by replacing 25% of the all-purpose flour with whole wheat to maintain tenderness while adding nutrition.
Why did my noodles turn out too dense?
Dense noodles usually result from overworking the dough or not rolling it thin enough.