How The Amish Make Real Egg Noodles With No Machine — Just Flour, Eggs & A Rolling Pin

A bag of dried noodles costs two or three dollars and is mostly flour and water with a whisper of egg powder. Real egg noodles are nothing but flour, eggs, and a pinch of salt — richer, better, and made for pennies with no machine. In this one I show you the old Pennsylvania Dutch way: mix the dough, knead it, roll it thin, cut it into ribbons, and dry it for the shelf — the noodles for your chicken-and-noodle suppers all year. The trick most people miss: the dough must be STIFF — much drier and firmer than you'd expect. A too-wet dough sticks, won't roll thin, and tears. Make it almost dry, knead it hard, let it rest, and it rolls out like a dream. ⚠️ Honest note in the video: there's raw egg in the dough, so keep it cool, wash hands and surfaces, and don't let little ones eat the raw dough (cooking makes it perfectly safe). And if you mean to store the noodles, dry them bone-dry and brittle before jarring — a noodle stored even slightly damp will mold; otherwise keep them cold and use within days. 👇 Tell me in the comments: did your grandmother make her own noodles — and do you remember her chicken and noodles?