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Pennsylvania Dutch Noodles with Corn and Tomatoes

From American Home Cooking: Over 300 Recipes Celebrating Our Rich Tradition of Home Cooking

4 cups homemade or store-bought chicken stock
3/4 pound homemade or store-bought broad egg noodles (see note)
2 cups corn kernels, fresh or frozen
1 medium red tomato, chopped
2 small yellow tomatoes or another medium red tomato, chopped
1/3 cup thin-sliced scallions
1/3 cup minced parsley
Freshly ground black pepper

Pour the stock into a large pot and bring it to a boil with a bit of salt over high heat. Stir in the noodles and cook until tender, 8 to 15 minutes, depending on the noodles. (As the noodles cook, the stock should reduce.) When the noodles are just tender, add the corn and cook for several additional minutes. The mixture should remain a bit soupy.

Remove the mixture from the heat and pour it onto a rimmed platter or into a shallow bowl. Top with the tomatoes and any of their juice, the scallions, and parsley. Sprinkle a bit of pepper over the top and serve. Yields 2 servings as a main dish or 4 servings as a side dish.


Making your own noodles for the dish is relatively easy and adds to both the texture and the freshness. Start by whisking together 2 eggs, 2 tablespoons of milk, and 1/2 teaspoon of salt in a large bowl. Stir in 1-1/2 cups of all-purpose flour, about 1/2 cup at a time, then knead briefly.

If the dough remains sticky, knead in a few more tablespoons of flour. Roll the dough out 1/8-inch thick on a floured board, then cut it into noodles about 1/2-inch wide and several inches long. Let the noodles dry briefly, about 30 minutes. They can be kept for a few hours, if desired, refrigerated but left uncovered. A pinch of saffron is a nice touch, soaked first in the milk to distribute its color evenly.



(Updated: 10/30/08 SN)

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