Pennsylvania Dutch Slippery Noodles: A Taste of Home

My grandmother’s kitchen was a portal to another time. The aroma of simmering chicken broth, mingled with the faint sweetness of rising bread dough, always greeted me like a warm hug. But the dish that truly transported me was her Slippery Noodles. Not the slick, soy-sauce-laden kind you might find elsewhere, but the thick, comforting Pennsylvania Dutch version, swimming in a rich chicken gravy. Watching her expertly roll out the dough, cutting it into rustic squares, was a masterclass in love and tradition poured into every bite. This recipe is my attempt to recapture that magic.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 8
• Yield: About 4 cups of noodles
• Dietary Type: Varies based on broth – can be vegetarian

Ingredients

• 2 cups flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 3 tablespoons Crisco (or other vegetable shortening)
• ½ – ¾ cup hot water
• Approximately 6-8 cups simmering chicken broth (or vegetable broth)

Equipment Needed

• Large mixing bowl
• Measuring cups and spoons
• Pastry blender or fork
• Rolling pin
• Large cutting board
• Sharp knife or pizza cutter
• Large pot or Dutch oven

Instructions

1. In a large mixing bowl, whisk together the flour, baking powder, and salt. Ensure these dry ingredients are fully combined for even rising and flavour distribution.
2. Cut in the Crisco (or vegetable shortening) using a pastry blender or a fork. Work the fat into the dry ingredients until the mixture resembles coarse crumbs. This creates pockets of fat that will result in tender, flaky noodles.
3. Gradually stir in the hot water, starting with ½ cup. Add more hot water, a tablespoon at a time, until the dough comes together. You want a dough that is almost the consistency of pie crust – pliable but not sticky. Be careful not to add too much water, as this will make the noodles tough.
4. Turn the dough out onto a lightly floured surface.
5. Knead the dough briefly, just until it comes together into a smooth ball. Over-kneading will develop the gluten too much, leading to tough noodles.
6. Roll the dough out to your desired thickness. My grandmother preferred them on the thicker side, about ⅛ inch, for a more substantial bite. Thinner noodles will cook faster, but be more delicate.
7. Using a sharp knife or pizza cutter, cut the dough into squares, approximately 1-inch in size. Irregular shapes are perfectly fine – this is a rustic dish!
8. Bring the chicken broth (or vegetable broth) to a simmer in a large pot or Dutch oven. The broth should be gently bubbling, not boiling vigorously.
9. Slip the noodle squares into the hot simmering broth one at a time, ensuring they don’t stick together. Stir gently to prevent clumping.
10. Simmer uncovered until the noodles are tender, about 15 minutes. Stir occasionally to prevent sticking. The noodles are done when they are soft and slightly translucent. The cooking time will vary depending on the thickness of the noodles.

Expert Tips & Tricks

• Broth is Key: The quality of your broth will significantly impact the flavour of your slippery noodles. Homemade chicken broth is always best, but a good quality store-bought broth will also work. If using store-bought, opt for low-sodium and adjust the seasoning accordingly.
• Don’t Overcrowd: Avoid adding too many noodles to the broth at once, as this can lower the temperature and cause them to stick together. Work in batches if necessary.
• Thickness Matters: The thickness of the rolled-out dough determines the texture of the noodles. Thicker noodles will be chewier, while thinner noodles will be more delicate. Experiment to find your preferred thickness.
• Make-Ahead Option: The dough can be made ahead of time and stored in the refrigerator for up to 24 hours. Bring it to room temperature before rolling out. You can also cut the noodles and freeze them in a single layer on a baking sheet before transferring them to a freezer bag. Cook directly from frozen, adding a few extra minutes to the cooking time.
• Enrich the Broth: For extra flavour, add cooked shredded chicken, vegetables (such as carrots, celery, and onions), or herbs (such as parsley or thyme) to the broth while the noodles are simmering.

Serving & Storage Suggestions

Serve the slippery noodles hot, straight from the pot, ladled generously into bowls. Garnish with fresh parsley or a sprinkle of black pepper. They are a perfect comforting meal on a cold day.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a little extra broth if needed to prevent them from drying out. Freezing is not recommended, as the noodles can become mushy upon thawing.

Nutritional Information

(Estimated, per serving, without added chicken or vegetables):

Nutrient	Amount per Serving	% Daily Value
Calories	220 kcal	11%
Total Fat	8g	12%
Saturated Fat	2g	10%
Cholesterol	0mg	0%
Sodium	400mg	17%
Total Carbohydrate	30g	10%
Dietary Fiber	1g	4%
Sugars	1g	2%
Protein	5g	10%

Variations & Substitutions

• Vegetarian/Vegan: Use vegetable broth instead of chicken broth for a vegetarian or vegan version. You can also add cooked lentils or beans for extra protein.
• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend. You may need to adjust the amount of water depending on the blend you use. Look for a blend that contains xanthan gum for best results.
• Whole Wheat: Replace some of the all-purpose flour with whole wheat flour for a more nutritious noodle. Start by substituting ¼ cup and increase as desired, keeping in mind that whole wheat flour can make the noodles a bit denser.
• Herb Infusion: Add fresh herbs, such as thyme or rosemary, to the broth while the noodles are simmering for a more aromatic dish.
• Spice It Up: For a touch of heat, add a pinch of red pepper flakes to the broth.

FAQs (Frequently Asked Questions)

Q: Can I use butter instead of Crisco?
A: Yes, butter can be used as a substitute for Crisco. However, the flavour and texture of the noodles will be slightly different. Butter will add a richer flavour, but may also make the noodles slightly less tender.

Q: How do I prevent the noodles from sticking together?
A: Adding the noodles to simmering (not boiling) broth one at a time and stirring gently will help prevent them from sticking. Also, avoid overcrowding the pot.

Q: Can I make these noodles with milk instead of broth?
A: While not traditional, some variations of slippery noodles use milk as the base, resulting in a creamier dish. If you want to try this, add milk gradually to the simmering broth until you reach your desired consistency.

Q: What if my dough is too sticky?
A: If your dough is too sticky, add a little more flour, one tablespoon at a time, until it reaches the desired consistency.

Q: How do I know when the noodles are cooked through?
A: The noodles are done when they are tender and slightly translucent. Taste one to check for doneness. The cooking time will vary depending on the thickness of the noodles.

Final Thoughts

These Slippery Noodles are more than just a recipe; they’re a connection to my heritage, a warm hug on a chilly evening, and a reminder of the simple pleasures in life. I encourage you to try this recipe and create your own memories. Don’t be afraid to experiment with variations and personalize it to your taste. And, please, share your creations and feedback—I’d love to hear how they turned out! This dish pairs perfectly with a side of green beans or a crisp apple salad for a complete and satisfying meal.