Every year at Thanksgiving my mom would make a batch of homemade egg noodles just like my Dad's stepmom (Grandma Schweizer) made. You would serve the thick cut pasta (similar to a dumpling) with loads of peppery gravy and shredded turkey.
As a kid, I watched her hand roll and cut the dough thinking it was tricky, and some sort of culinary magic. Once I realized how incredibly simple they were to prepare, I started making them for my own family.
My sister Jamie wanted me to show her how to make Grandma's noodles, so we spent one afternoon making them the same way she did. The end result was a little taste of our childhood.
These noodles are great as a side dish on Thanksgiving, (or any meal) or to use with you left over meat and gravy the day after the holidays.
Amish Style Egg Noodles
pinch of salt
All purpose flour, (depending on the size of your eggs this varies. Make sure you have a few cups on hand)
Using the paddle attachment on your stand mix, add 6 eggs and salt to the bowl and turn the mixer to low. (Grandma did her's by hand... but most of us have mixers today!)
Slowly pour in 1/2 cup of flour at a time until the dough comes together. Make sure you completely mix the flour in before adding more.
Once the dough is no longer sticky and easy to work with, place it on a lightly floured surface.
Roll the dough out until it is 1/8 of an inch thick.
Carefully roll dough into a log, and then using a sharp knife, cut 1/4-1/2 inch slices.
Unroll the slices and place on a lightly floured surface, separating them each to dry.
Allow to dry for several hours.
Boil noodles for about 10 minutes or until they have cooked through.
Serve with gravy and your favorite shredded meat.