Pennsylvania Dutch egg noodles are tender, broad noodles made with flour and eggs, then simmered in savory broth and finished with butter. They come from the German-American cooking traditions of Pennsylvania Dutch communities, and recipes vary from family to family: some serve noodles simply as a side, while others cook them in broth for a soft, comforting dish.
Ingredients
- 2 cups all-purpose flour (250 g), plus 2 tablespoons (16 g) for dusting
- 3 large eggs (about 150 g without shells)
- 1 tablespoon water (15 ml), plus a little more only if needed
- 1/2 teaspoon fine salt (3 g)
- 6 cups low-sodium chicken broth (1.4 L); homemade or store-bought works
- 2 tablespoons unsalted butter (28 g)
- 1/4 teaspoon black pepper (about 0.5 g), or to taste
- 1 tablespoon chopped fresh parsley (about 4 g), optional
Instructions
- Mix the dough. Put the flour and salt in a wide bowl and make a well in the center. Beat the eggs with the tablespoon of water, pour them into the well, and use a fork to draw flour in from the edges. Keep mixing until the dough forms rough clumps. If there is still dry flour that will not come together, add water a teaspoon at a time; the dough should be firm, not sticky. Humidity and egg size vary, so add only as much water as the dough needs.
- Knead and rest. Turn the dough onto a lightly floured surface and knead for 6 to 8 minutes, pressing and folding until it looks smooth and feels elastic. It will be noticeably firmer than bread dough. Shape it into a ball, cover it with an overturned bowl or wrap it, and let it rest for 20 minutes. Resting relaxes the dough so it rolls more easily; it does not need to rise.
- Roll the dough thin. Divide the dough in half and keep one piece covered while you work with the other. Roll it on a lightly floured counter to about 1/8 inch (3 mm) thick, turning it occasionally so it does not stick. Dust underneath with only enough flour to release it. Repeat with the second piece. If you have a pasta machine, roll the dough to a similar thickness rather than making it paper-thin.
- Cut the noodles. Lightly dust the surface of each sheet, then loosely fold it into thirds like a letter. With a sharp knife, slice across the folded dough into strips about 1/4 inch (6 mm) wide. Unfold and separate the ribbons, cutting long noodles into roughly 3-inch (7.5 cm) lengths if you prefer shorter pieces. Spread them out while you finish cutting. Shake off excess flour so it does not make the broth overly thick.
- Heat the broth. Put the chicken broth and butter in a large saucepan or Dutch oven. Bring the liquid to a steady simmer over medium-high heat, stirring once or twice as the butter melts. A full rolling boil can make delicate fresh noodles break apart, so lower the heat slightly once the broth is hot. Taste the broth before adding salt; store-bought broth can already be quite seasoned.
- Cook the noodles. Add the fresh noodles gradually, stirring gently to keep them from clumping. Maintain a gentle simmer and cook for 3 to 5 minutes, stirring once or twice, until the noodles are tender but still hold their shape. Thickness affects the time, so start checking at 3 minutes. For egg-containing noodles, check a representative thick bundle with a food thermometer: it must reach the USDA FSIS safe minimum internal temperature for egg dishes of 160°F (71°C).
- Season and serve. Stir in the black pepper and parsley, if using. Taste a noodle and the broth, then adjust the seasoning. Serve promptly while the noodles are soft and the broth is hot. If the mixture seems too thick, stir in a splash of hot broth or water; if you want a more concentrated bowl, let it stand for a minute so the noodles absorb a little more liquid.
Tips
- Keep the dough firm. A soft, sticky dough is harder to roll and tends to cling together after cutting. Add extra water slowly, and use a light dusting of flour on the counter rather than kneading large amounts into the dough. If the dough resists rolling and springs back, cover it and give it another 5 minutes to relax.
- Cut evenly for even cooking. Try to keep the noodles close to the same width and thickness. Very thin pieces will cook before thicker ones, so if your cuts are uneven, add the thicker noodles to the simmering broth first and the thinner ones about a minute later.
- Choose broth to suit the meal. Chicken broth gives the noodles a familiar savory flavor. For a vegetarian version, use vegetable broth; it will taste lighter and less like the traditional chicken-and-noodles combination. If your broth is salty, choose unsalted butter and wait until the end to add more salt.
- Use a substitute thoughtfully. If you cannot find low-sodium broth, regular chicken broth is fine, but taste before seasoning. Dried wide egg noodles can stand in when you do not have time to make dough; follow their package cooking time and expect a less tender, less handmade texture. The recipe’s fresh-dough timing will not apply to dried noodles.
Serving Suggestions
Serve these noodles as a warm side dish with roast chicken, turkey, pork, or meatloaf, spooning a little of the buttery broth over each portion. They also work as the noodle component of a simple chicken supper: add cooked, shredded chicken to the pot near the end, just long enough to heat through, and serve with carrots or green beans. The broth is flavorful but not a thick gravy, so offer extra gravy separately if the rest of the meal calls for it.
For a lighter plate, pair a small bowl with a crisp green salad or steamed vegetables. For a more substantial serving, add cooked peas or sliced carrots to the broth during the last few minutes. A little parsley brightens the buttery flavor, while black pepper adds gentle warmth. Put bread on the table if you want something to soak up the remaining broth. Because the noodles continue absorbing liquid as they stand, serve them soon after cooking rather than leaving the pot on the table for a long meal.
Variations
Broth-free buttered noodles: Cook the noodles in a separate pot of gently boiling water until tender, then drain them well and toss with the butter, pepper, and a few spoonfuls of hot broth. This gives you a drier side dish with a clear buttery finish. Salt the cooking water lightly, especially if you plan to serve the noodles with a salty main course.
More substantial chicken noodles: Stir in about 2 cups (280 g) cooked, shredded chicken once the noodles are tender, and simmer just until the chicken is hot. Use chicken cooked safely in advance; if cooking raw poultry specifically for this dish, it must reach 165°F (74°C), checked with a food thermometer. Add extra broth if the chicken makes the pot too thick.
Herb variation: Replace the parsley with 1 teaspoon dried thyme (about 1 g), or use 1 tablespoon chopped fresh thyme (about 3 g). Dried herbs are more concentrated, so keep the amount modest and simmer them in the broth for a few minutes. A small pinch of nutmeg is another traditional-feeling accent, though it changes the flavor and is best used sparingly.
Richer finish: Stir in an additional tablespoon of butter (14 g) just before serving. For a creamier bowl, add 1/4 cup (60 ml) of cream off the heat, then warm gently without boiling. Cream is optional and makes the broth richer rather than turning it into a traditional clear broth.
Storage and Reheating
Let leftovers cool briefly, then refrigerate them in a covered shallow container within 2 hours of cooking. Store for 3 to 4 days. The noodles will absorb broth as they sit, so the mixture may look much thicker the next day; this is normal. If you expect leftovers, you can store the noodles and broth separately when practical, which helps the noodles keep a firmer texture.
Reheat a portion in a saucepan over medium-low heat with a splash of broth or water, stirring gently until steaming hot throughout. Reheat leftovers to 165°F (74°C), checked with a food thermometer, in line with USDA FSIS guidance. A microwave also works: cover the bowl loosely, heat in short intervals, and stir between intervals so the center warms evenly. Avoid boiling hard, which can make the noodles soft and fragile.
For longer storage, freeze cooled noodles and broth together in a freezer-safe container for up to 2 months for best quality. Leave a little room for expansion. Thaw overnight in the refrigerator and reheat gently; the noodles may be softer after freezing. Do not leave cooked noodles at room temperature for extended storage.
Frequently Asked Questions
What does “Pennsylvania Dutch” mean?
“Dutch” in Pennsylvania Dutch refers to “Deutsch,” the German word for German. The term describes a German-American cultural community and its food traditions in Pennsylvania, not a claim that this noodle dish comes from the Netherlands. The exact recipes vary across households and communities.
Can I make the noodle dough ahead?
Yes. Wrap the dough tightly and refrigerate it for up to 1 day. Let it sit at room temperature for about 15 minutes before rolling if it feels very firm. You can also roll and cut the noodles ahead, but refrigerate them in a covered container with light flour dusting and cook them within a day for the best texture.
Why are my noodles tough or chewy?
They may be too thick, undercooked, or made from dough that was not rested before rolling. Roll to about 1/8 inch (3 mm), let the dough rest for the full 20 minutes, and simmer the noodles until tender rather than judging by color alone. A dough that is heavily floured while kneading can also become dense, so dust the work surface lightly.
Can I use store-bought egg noodles?
Yes. Use about 8 ounces (225 g) of dried wide egg noodles in place of the homemade batch. Cook them in the broth according to the package directions, checking for tenderness near the lower end of the stated time. Dried noodles take longer than fresh noodles, and they may absorb more broth, so keep extra hot broth or water nearby.
Do I need to dry fresh noodles before cooking?
No. These noodles go straight into the simmering broth after cutting. If you want to prepare them a little ahead, spread them in a single layer on a lightly floured tray while you bring the broth to a simmer. A short air-dry is fine, but fully dried noodles cook differently and need a longer, package-style cooking approach.
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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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