This recipe is from the Amish cookbook, Cooking From Quilt country by Marcia Adams
1 cup bread flour
3/4 tsp salt
1 TBS vegetable oil
3 TBS water
bread flour, for rolling/dusting
Place the flour in a medium mixer bowl. Make a well in the center and add the
rest of the ingredients. With a fork, stir to combine until a ball of dough
forms. Turn out onto a lightly floured board or cloth and knead until a smooth
dough is achieved -- about 5 minutes. You can add more water if you absolutely
have to, a teaspoonful at a time, but the noodles will be better if you do not.
Cover dough with a tea towel and allow to rest for 45 minutes.
Cut the dough in half. Roll out one-half to an approximate 14x8" rectangle; it
will not be quite paper-thin. Sprinkle dough surface lightly with a bit more
flour, flip over, and sprinkle more flour on the other side. Transfer to a tea
towel and repeat with remaining dough. Allow the rolled-out dough to stand 20 to
Roll dough up like a jelly roll, starting from the short side. Using a very
sharp knife, cut the noodles to the width you prefer. Unroll each slice onto the
tea towel, sprinkle with a bit more flour, and allow to stand until noodles are
completely dry -- this may take several hours, depending on the humidity in the
air or the amount of moisture in the flour.
To use, cook noodles in a simmering salted water or broth for 5 to 7 minutes or
until tender. Allow 1/2 cup dried noodles per serving. The cooking time will
vary considerably, depending on the flour, humidity, etc. So taste to check for