Pennsylvania Dutch Corn Noodles

Pennsylvania Dutch Corn Noodles

This simple, tasty pasta dish is traditional to the “plain and simple” Pennsylvania Dutch cuisine. It’s a perfect way to use fresh summer corn and tomatoes when they’re at their peak of flavor and abundance. In its original form this recipe is made with egg ribbons; to make it vegan, I recommend substituting ribbons made of hearty whole grain flours like spelt or quinoa. Photo by Hannah Kaminsky.

Serves: 6

  • 12-ounce package ribbon noodles (try spelt or quinoa noodles)
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 heaping cups ripe, juicy tomatoes, diced
  • 3 cups cooked fresh corn kernels (from about 4 medium ears)
  • 1/4 cup chopped fresh parsley, or more, to taste
  • Salt and freshly ground black pepper to taste

Bring plenty of water to a boil in a large pot. Cook the noodles according to package directions until al dente, then drain.

Meanwhile, heat the oil in a large skillet. Add the onion and sauté over low heat until they are lightly browned. Add the tomatoes and 1/4 cup water, and cook just until they soften up, about 3 to 4 minutes. Add the corn and parsley and simmer just until everything is well heated through.

Pennsylvania Dutch corn noodles detail

Transfer the skillet mixture to a large serving bowl. Add the hot cooked noodles and season with salt and lots of freshly ground black pepper. Serve at once.

Nutrition information
Per serving:  Calories: 194;  Total Fat: 6g;  Protein: 4g;  Carbs: 31g;  Sodium: 13 mg

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5 comments on “Pennsylvania Dutch Corn Noodles

  1. Bryanna Clark Grogan

    Nava, I have been making this dish every summer for at least 20 years! (I have your book “American Harvest”.) I wanted to see if you had it online because we had it for lunch today and I took some pictures to post on my FB page, and I wanted to link to your recipe, if possible. So I will! It is so good with Denman Is. corn picked today and our own juicy tomatoes! Thanks so much for a delicious, simple recipe that I (and my family) have enjoyed for so many years! Cheers, Bryanna

  2. Nava Post author

    Yes, indeed, Bryanna! Please do, you can even repost the recipe with your photo. If I can use one of your photos of the dish, then I’ll link back to you—synergy!

  3. Bryanna Clark Grogan

    Please use any of the photos you like– the only problem is that I didn’t have any eggless noodles or tagliatelle (which is what I usually use), so I used farfalle. (I live on an island, so couldn’t go out quickly to a grocery store!) So it doesn’t look like it should. But it sure was yummy!

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