Amish Butter Noodles 1965

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

Step-by-step instructions

1. 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. 2

   On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.

3. 3

   Allow to air dry before cooking.

4. 4

   To cook fresh pasta, in a large pot with boiling salted water cook until al dente.