Monday, August 17, 2015

Amish Recipe Series... Amish Noodles

The first Amish novel I ever read was The Shunning by Beverly Lewis... I loved it! But it does romanticize the Amish culture and paints a much rosier picture of life in the Amish world than is reality.

Shunning of Amish Church Members
The term church members means those who are baptized as adults and voluntarily commit themselves to a life of obedience to God and the church. Yes, those who break their baptismal vows are shunned by the Old Order Amish. Belonging is important and shunning is meant to be redemptive. It is not an attempt to harm or ruin the individual and in most cases it does bring that member back into the fellowship again. Actually, the number of members excommunicated and shunned by the Amish is small.
The Biblical basis for shunning is found in these two verses:
  • But now I have written unto you not to keep company, if any man that is called a brother be a fornicator, or covetous, or an idolater, or a railer, or a drunkard, or an extortioner -- not even to eat with such a one (I Corinthians 5:11)
  • Now I beseech you, brethren, mark them which cause divisions and of fences contrary to the doctrine which ye have learned; and avoid them. (Romans 16:17)
The families of a shunned member are expected to also shun them. Families shun the person by not eating at the same table with them. The practice of shunning makes family gatherings especially awkward. Other aspects of shunning include not doing any business with the shunned person, and not accepting gifts from them.

Another non-canning Amish recipe for today...

Amish Noodles
Found on recipegoldmine
3 eggs
About 2 cups all-purpose flour
1/2 teaspoon salt

Beat 3 eggs until frothy. Add flour and stir until of dough texture. Knead until smooth. Turn into floured cutting board. Roll dough, turning often until thin. Let noodle dough dry for 45 minutes. Turn dough and dry 1/2 hour. Cut into noodles size. Drop into boiling beef or chicken stock, reduce heat and cook at rolling boil about 20 minutes. Season to taste.


  1. Glad that I canned all of that chicken broth when we butchered, now I can make noodles.

    1. I made it and it turned out really good, they puffed a little and had a similar taste to
      dumplings. So simple to make.

  2. I'll have to try this one! Thanks!

  3. Do you have experience freezing fresh noodles? I know fresh is best. Does freezing affect the texture to the extent that the noodles aren't good after freezing. I often need to cook ahead to use later. Thank

  4. One hint I would offer is to place the flour in medium size bowl. Mix the salt with the eggs. Make a well in the middle of the flour (think volcano shape). Gently pour the eggs into the well so that they are surrounded by the flour. Take a fork and gently stir the eggs in a circular motion that causes the flour along the sides of the well to slowly incorporate into the egg mixture. This really does not take much time and almost insures that there will be no lumps in your noodle dough. I also roll the dough and slice it into noodles before drying them. After cutting them I lightly dust them with flour to keep them from sticking while cooking and then lay them on a cookie sheet to dry. Then I cook them as per your instructions.

  5. Sunnybrook Farm mentioned this recipe in the comments on another blog, so I had to come see. This sounds wonderfully easy, as long as I plan ahead (which I'm bad about not doing, LOL)


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