Ingredients
- 1½ qts. cold water
- 2 stalks celery with celery leaves
- 1 large onion, peeled and stuck with 2 cloves
- 2 carrots, peeled and cut into large pieces
- 1 clove garlic, peeled
- 4 black pepper corns
- 2 bay leaves
- ½ tsp. sea salt
- 4 lbs. chicken parts with bone and skin
- ½ tsp. thyme
- ½ tsp. basil
- ½ tsp. marjoram
- 2 large eggs
- 1 cup all-purpose flour
- ¼ tsp. sea salt
- More all-purpose flour for rolling out
- A pot of boiling chicken, turkey, or beef broth
Servings:
Units:
Instructions
- Bring the water to a boil in Dutch oven with the ingredients of celery through and salt. Add the chicken parts, bring back to a boil, immediately reduce the heat, and simmer uncovered for 2 ½ hours.
- Add the herbs and simmer another 30 minutes for a total of 3 hours. Cool a little and strain. Discard the skin, bones, vegetables and seasonings. Reserve the chicken meat. Refrigerate the stock overnight. Skim off the fat on the top before using.
- Beat the eggs well in a large bowl. Stir in 1 cup of flour and salt and form a ball. Knead a couple of times on a floured board, adding flour as needed to make a stiff dough. Wrap the ball in plastic wrap and let it rest in the refrigerator for 30 minutes.
- Sprinkle more flour on the board as needed. Roll out the dough into a rectangle as thin as possible. Dust the dough lightly with flour and let it rest for 30 minutes.
- Bring your chicken broth or other soup liquid to a boil. Roll the dough into a cylinder and cut across the cylinder to make narrow strips. Unroll all the strips, gently shake off any excess flour, and drop them into the hot soup. Return to a boil and cook from 12 to 15 minutes, depending on the thickness of your noodles. The only way to be certain that they are done is to taste a sample. Serve immediately.
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