Pennsylvania Dutch Noodles: Homemade and Buttery Side Dish

Pennsylvania Dutch noodles are tender egg noodles simmered in savory broth, often enriched with butter and served as a comforting side. Recipes vary by household: some keep the broth light, while others thicken it into a silky gravy. This version makes the noodles from scratch and gives them a gently thickened broth that clings without hiding their soft, homemade texture.

Ingredients

2 cups (250 g) all-purpose flour, plus up to 2 tablespoons (16 g) for dusting
3 large eggs (about 150 g out of the shell), at room temperature if convenient
½ teaspoon (3 g) fine salt, plus more to taste
1 tablespoon (15 ml) water, only if needed to bring the dough together
2 tablespoons (28 g) unsalted butter
2 tablespoons (16 g) all-purpose flour for thickening the broth
6 cups (1.4 L) low-sodium chicken broth
¼ teaspoon (0.5 g) freshly ground black pepper, or to taste
2 tablespoons (8 g) chopped fresh parsley, optional

Instructions

Mix the dough. Put the 2 cups (250 g) flour and ½ teaspoon salt in a large bowl and stir to distribute the salt. Make a well in the middle, crack in the eggs, and beat them lightly with a fork. Gradually draw flour into the eggs until a shaggy dough forms. If dry flour will not incorporate after a minute of mixing, add water a teaspoon at a time, using no more than the listed tablespoon. The finished dough should feel firm and slightly tacky, not wet.
Knead and rest. Turn the dough onto a lightly floured counter and knead for about 8 minutes, pressing and folding until it feels smooth and elastic. Cover it with an overturned bowl or wrap it so the surface cannot dry out. Rest for 20 minutes at room temperature. Resting relaxes the dough, making it much easier to roll thin; do not skip it if the dough keeps springing back.
Roll and cut the noodles. Divide the dough into two pieces and keep one covered while working with the other. Roll each piece on a lightly floured surface to about ⅛ inch (3 mm) thick, turning it occasionally and dusting only as needed to prevent sticking. Let the sheets sit for 5 minutes if they feel damp, then loosely roll each sheet and slice across it into strips about ¼ inch (6 mm) wide. Unroll the strips, separate them with your fingers, and dust lightly with flour. Fresh noodles are ready to cook; there is no need to dry them completely.
Start the broth. Melt the butter in a large, heavy-bottomed pot over medium heat. Stir in the remaining 2 tablespoons (16 g) flour and cook for 1 minute, stirring continuously so the mixture stays pale and does not scorch. Slowly whisk in the chicken broth, adding it in several pours and whisking smooth after each addition. Bring the broth to a steady simmer, stirring the bottom of the pot as it heats. Taste before adding extra salt because broth can vary in saltiness.
Cook the noodles. Add the fresh noodles in a few handfuls, stirring gently after each addition so they do not clump. Keep the broth at a gentle, steady simmer and cook for 4 to 6 minutes, stirring once or twice, until the noodles are tender but still hold their shape. Thickness affects the timing, so taste a strand rather than relying only on the clock. For egg-containing dishes, USDA FSIS gives 160°F (71°C) as the safe minimum; use a food thermometer to verify the simmering broth is at least 160°F (71°C) as the noodles cook through.
Finish and adjust. Turn off the heat when the noodles are tender. Stir in the black pepper and parsley, if using, and let the pot stand for 2 minutes so the broth settles and lightly coats the noodles. Taste and add salt if needed. If the mixture becomes thicker than you like, loosen it with a splash of hot broth or water; if it seems thin, simmer gently for another minute or two, stirring carefully.

Tips

Keep the dough covered. Egg dough dries quickly at the edges. Cover the piece you are not rolling, and cover cut noodles with a clean towel while the broth comes to a simmer. A little flour helps prevent sticking, but too much can make the broth pasty, so shake off loose excess before adding the noodles.
Adjust dough by feel. Egg size and flour humidity vary. If the dough crumbles and will not hold together, add water a teaspoon at a time. If it sticks to your hands or the counter, knead in a small dusting of flour. Aim for a firm dough that can be rolled without tearing, rather than a soft bread-like dough.
Use broth you enjoy drinking. Low-sodium chicken broth gives you control over seasoning, while homemade broth brings a fuller flavor. Vegetable broth works as a substitute and makes the dish meat-free, though the result will taste less like the chicken-broth versions commonly served with poultry. If using salted broth, wait until the end to season.
Choose the texture you want. For a looser, soupier bowl, leave out the flour-and-butter thickener and bring the broth to a simmer before adding noodles. For a more gravy-like finish, use the full amount and simmer briefly after the noodles cook. Avoid a hard boil, which can break delicate fresh noodles and make the broth cloudy.

Serving Suggestions

Serve these noodles hot as a side with roast chicken, baked chicken, or sliced turkey. Their mild, buttery broth is especially welcome alongside a simple roast with pan juices, because the noodles can catch a little of the savory sauce. For a traditional Pennsylvania Dutch-style comfort meal, spoon them beside or over mashed potatoes and add a vegetable such as green beans, peas, or braised cabbage. That combination is filling, so modest portions of each dish are usually enough.

They can also be served as a simple main course in shallow bowls. Add shredded cooked chicken if you have it, and offer extra broth at the table for anyone who likes a looser consistency. A crisp green salad or vinegar-dressed slaw balances the soft texture and richness. Finish each serving with black pepper and parsley; keep crunchy garnishes separate until serving so they do not soften in the broth.

Variations

Use dried egg noodles: If you do not have time to make dough, use about 12 ounces (340 g) of wide dried egg noodles. Prepare the broth and butter-flour mixture as directed, then add the noodles and simmer according to the package directions, usually about 7 to 10 minutes. Check tenderness and add a little extra hot broth if the noodles absorb more liquid than expected. Dried noodles are convenient, but they will not have quite the same tender, fresh-cut texture.

Add chicken: Stir in 2 cups (about 280 g) of cooked, shredded chicken when the noodles are nearly tender, just long enough to heat it through. If cooking chicken specifically for this dish, cook poultry to a safe minimum internal temperature of 165°F (74°C), checked with a food thermometer. Using leftover roast chicken is a practical way to make the noodles a more substantial meal.

Make it herbier or richer: Add ½ teaspoon (about 1 g) dried thyme to the broth, or stir in 1 tablespoon (14 g) of butter at the end for a rounder finish. A small pinch of nutmeg is another option, though it gives the dish a warmer, less traditional flavor. Start sparingly: the appeal of this simple preparation is that the broth and egg noodles remain the main flavors.

Try a different broth: Vegetable broth is a straightforward meat-free substitute. For a deeper flavor, use part chicken broth and part turkey broth. Avoid replacing all the broth with milk; it changes the dish into a creamy sauce and is more likely to scorch during simmering. If you want a creamy variation, stir in a few tablespoons of cream only after the noodles are tender, then warm gently without boiling.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in a shallow, covered container. The noodles keep for 3 to 4 days in the refrigerator. They continue absorbing broth as they sit, so the chilled mixture will usually be thicker than it was at the table. For best texture, store any extra broth separately when practical, or plan to add liquid when reheating.

Reheat a portion in a saucepan over medium-low heat with a splash of broth or water, stirring gently until hot throughout. If using a microwave, cover the bowl loosely, heat in short intervals, and stir between intervals so the center warms evenly. Reheated leftovers should reach 165°F (74°C), checked with a food thermometer. Avoid vigorous boiling, which can make the noodles fall apart. Freezing is possible for up to 2 months, although the noodles may soften and the broth may separate slightly; thaw overnight in the refrigerator and reheat gently.

Frequently Asked Questions

Can I make the noodles ahead?
Yes. Cut noodles can be refrigerated in a covered container for up to 24 hours, with a light dusting of flour between layers to prevent sticking. You can also freeze them in a single layer until firm, then transfer them to a freezer-safe bag. Add frozen noodles directly to simmering broth and allow a few extra minutes, checking for tenderness as they cook.

Why are my homemade noodles tough?
They may have been rolled too thick, kneaded unevenly, or cooked for too short a time. Roll the dough to roughly ⅛ inch (3 mm), and taste a noodle before deciding it is done. A firm dough is normal, but if it is difficult to roll because it springs back, give it a few more minutes of covered rest before continuing.

Can I use all-purpose flour, or do I need special flour?
All-purpose flour is suitable and easy to find. No specialty flour is required. Bread flour can make the noodles chewier, while cake flour is too delicate for this dough. Measure flour by weight if possible, or spoon it into a cup and level it rather than packing it down; too much flour can make the dough dry and hard to roll.

How can I keep the noodles from sticking together?
Separate the cut strands as you unroll them and dust them lightly with flour. Add them to simmering broth in small handfuls instead of dropping the whole pile in at once, and stir gently after each addition. Do not let uncooked noodles sit in a damp heap while you prepare the broth, since their surfaces can become sticky.

Is this the same as Pennsylvania Dutch chicken pot pie?
No. Pennsylvania Dutch chicken pot pie is commonly made with square dough pieces cooked in broth, rather than long noodle strips, and regional or family recipes vary. This recipe is for egg noodles simmered in broth. Both are familiar ways to serve a comforting, broth-based meal, but their dough shapes and textures are different.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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