Made by the acclaimed Das Dutchman Essehnaus restaurant in Northern Indiana Amish Country, these hearty noodles are the mainstay of many authentic Amish stews and soups. Narrow, wide, and extra wide, plus square "pot pie" noodles ideal for dumpling-style dishes. All natural and made with the finest ingredients, with no artificial color or preservatives.
There is nothing that says "comfort" like Amish cooking. And nothing that says "Amish cooking" better than Essenhaus noodles. Thick and hearty, these noodles are the mainstay of many quick and simple suppers - with stick-to-your-ribs results. In fact, they remind us of the noodles Grandma rolled and cut on her kitchen table.
Made with egg yolks - not whites - these flavorful noodles are featured in many of the favorite dishes of the acclaimed Das Dutchman Essenhaus restaurant in Indiana’s Amish country, where they are manufactured to the highest quality standards.
The restaurant was opened in 1971 by Bob and Sue Miller, originally from Sugarcreek, Ohio. In five sizes, the noodles are perfect for a variety of Amish staples and traditional dishes - narrow and fine for soups and pasta sauces; wide and extra-wide for main dishes; and "pot pie" style for casseroles. But visitors to Ohio or Indiana Amish country might be surprised to discover them served with beef or chicken as a topping for mashed potatoes - a tradition not considered extravagant for the Amish, who can expend 8,000 calories a day working their farmland the old-fashioned way.