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Ingredients
| all-purpose flour (unsifted): 2 1/2 cups |
| salt: 1 tsp |
| eggs: 2 (beaten) |
| 2% milk: 1/2 cup |
| salted butter: 2 Tbl (melted) |
| yellow food coloring: 1 drop (optional) |
Amish Butter Noodles 1965
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
5 min -
Servings
2 serving(s)
Tags
- 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.
- On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
- Allow to air dry before cooking.
- To cook fresh pasta, in a large pot with boiling salted water cook until al dente.