The kitchen and factory of this local, family-owned business was personally inspected by the Lehman family. Our impression? Sparkling clean! Their "secret family recipe" may be Amish, but the best equipment in the world is Italian, and that's what they use. The recipe itself is over 40 years old, and it's thicker and heartier than other noodles. The wheat noodles are made from hard winter durum wheat, not lower-grade semolina.
Other company policies include using the absolute freshest ingredients, including locally grown eggs; and a scientifically controlled drying process, which they describe as the "secret of a good noodle."
Wide noodles are ½" wide, and extra wide noodles are 1" wide.
Try these 2 great recipes using our homemade egg noodles!
Note: These two old-time recipes were submitted by Evelyn P., a Lehman's customer from Missouri. Enjoy!
7 1/2 cups uncooked wide egg noodles
1 pkg (8 oz) cream cheese, softened
6 T. butter, softened
1/2 c. sugar
1 c. milk
1 c. apricot nectar
1 c. cornflake crumbs
1/2 c. sugar
6 T. butter, melted
1/2 t. ground cinnamon
Preheat oven to 350 degrees F. On stove top, cook noodles according to package instructions. Meanwhile, in a large mixing bowl, beat the cream cheese, butter and sugar. Beat in eggs. Gradually stir in milk and apricot nectar.
Drain noodles and return to the pan. Add cream cheese mixture and toss to coat. Transfer to a 9"x13" baking dish.
In a small bowl, combine the topping ingredients and sprinkle over noodles.
Bake, uncovered, at 350 for 20-30 minutes or until a thermometer reads 160. Serve warm.
Cheesy Noodle Casserole
16 oz egg noodles, cooked
1 (16 oz) carton cottage cheese
1 (10 3/4 oz) can condensed cheddar cheese soup
1 c. half and half
1 (8 oz) pkg cream cheese
1 c. shredded cheddar cheese
2 T. butter
1/2 c. shredded Parmesan cheese
3/4 c. crushed salad croutons or panko bread crumbs
salt and pepper
Preheat oven to 375 degrees F. Combine noodles and cottage cheese in a 9"x13" pan and set aside. In a separate pan, heat the next 5 ingredients (soup, half and half, cream cheese, cheddar cheese and butter). Season to taste with salt and pepper. Pour this mixture over noodle/cottage cheese mixture and stir gently to combine. Sprinkle Parmesan cheese and crushed croutons on top. Bake, uncovered, at 375 until top is golden (about 12-15 min). Noodles should be bubbly.