I have made these noodles twice (as beef and noodles) and they are very much like the noodles you would get in an Amish restaurant or store (like Das Duchmans Essen Haus). I didn't hand roll them I used my Kitchenaid Noodle roller and cutter attachments. When using a machine I found it was good to work in small pieces and reflour often working from thicker to thinner slowly to keep the correct texture and shape. I worked in small batches flouring each batch before setting aside to dry. This is messy but worth every bite. I found that making them too thin just didn't have the same homemade feeling you got with a thicker noodle. I cooked them in beef both and added some garlic powder to the dough to add a kick. I precooked the beef in a beef and onion broth the day before and let it simmer for 5 hours so it was extra tender. I added the noodles to the mixture after they were cooked. This recipe is one for the file and one to pass on.
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I have made these noodles twice (as beef and noodles) and they are very much like the noodles...