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Prep Time: 0 Minutes Cook Time: 150 Minutes |
Ready In: 150 Minutes Servings: 10 |
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One of the first and greatest comfort foods. Ingredients:
2# boneless chicken breast |
6oz onion medium chop |
3oz celery medium chop |
3oz carrots medium chop |
1 large clove garlic (palm crushed and peeled) |
1 sachet (4 parsley stems, pinch thyme, pinch crushed black pepper, 1 bay leaf) |
salt tt |
water to cover ingredients |
2 eggs |
1/8oz extra virgin olive oil |
1/4 tsp salt |
1 cp bread flour |
Directions:
1. Place chicken, onion, celery, carrots, garlic and sachet in stock pot and cover with water.
2. Bring to simmer and cook for approximately 2 hours or until carrots are tender, skimming top to remove scum that forms.
3. While that is cooking, begin pasta by mixing together, eggs, olive oil and salt.
4. Add in 1/2 cup of flour and mix until it forms a sticky ball, add more flour if needed.
5. Place dough on floured surface and begin kneading and adding flour until it is no longer sticky and comes away from hands and surface. It should be about the size of a baseball.
6. Allow dough to rest covered for about 30 minutes.
7. Place dough on a lightly floured surface and roll out to approximately 1/8 inch thickness and cut into 1/4 inch wide strips.
8. After 2 hours, remove chicken from pot and strain stock through several layers of cheese cloth. Discard vegetables.
9. Add salt to taste.
10. Cube the chicken and place back in stock and bring to a boil.
11. Add noodles and cook to desired doneness.
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