Amish Butter Noodles 1965

I had these while I was having a buffet in Shipshewana, asked for the recipe for the noodles, and here it is.

• Ready In: 35 mins
• Serves: 4
• Yields: 2 cups

Ingredients

• 2 1⁄2 cups all-purpose flour
• 1  teaspoon salt
• 2  eggs, beaten
• 1⁄2 cup milk
• 2  tablespoons butter, melted
• 1  drop  yellow food coloring (optional)

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.