What can I say. Great wasn’t big on measuring ingredients so I updated it with some new processes and measurements.
You can make these in advance and freeze them. Humidity and the size of the eggs can make a difference in the amount of flour used to make these noodles. You may need to adjust the amount as you mix the noodles.
- 3 eggs
- 1/4 tsp baking powder
- 1/8 tsp cream of tartar
- 1/8 tsp salt
- 1/8 tsp pepper
- 1/8 tsp onion powder
- 1/8 tsp garlic powder
- 2 cups all purpose flour (240 grams by weight)
- Whisk together everything but the flour.
- Add the flour by stirring with a fork until the mixture thickens then finish with our hands.
- When the dough is no longer sticky and won’t take any more flour (the consistency of pie dough), roll it into a ball and wrap it with plastic wrap.
- Put the wrapped ball of dough into the refrigerator and let it rest for at least 45 minutes.
- Remove the dough from the refrigerator and cut it into 4 pieces.
- Roll out each piece into a long strip about 1/8 inch thick or thinner (the cream of tartar and baking powder will make these noodles swell significantly when they cook).
- Use a noodle cutter or a knife to cut 3/16 inch wide noodles.
- Place the noodles on a cookie sheet in the freezer to dry or use immediately.
- 4 lbs of chicken
- 1/2 gallon of chicken broth
- 2 Tbsp of chicken stock or 6 bullion cubes
- 2 medium onions
- 6 stocks of celery
- 2 cups of carrots
- 2 Tbsp of oil
- 1 Tbsp minced garlic
- 2 tsp salt
- 2 tsp black pepper
- Cook about 4 lbs of chicken to add to the soup and reserve the liquid. I prefer to sous vide boneless skinless breasts and thighs for this purpose.
- Chop the vegetables. Add the vegetables, garlic, salt and pepper to a large stock pot and sautee them in the oil until the onions start to become translucent.
- Add the chicken broth and chicken stock.
- Simmer for 2 hours.
- At this point, you can continue or refrigerate or freeze and continue at a later time.
- Bring the stock to a boil and add noodles
- Boil the noodles until cooked completely through. If there is still white in the middle when you cut them, you need to cook them longer.
- Lower the heat and add the chicken (we don’t want to cook the chicken any more than it already is, so we need the broth to cool to about 160 degrees or less before adding the chicken).
- Note: Wait until about 20 minutes before serving to add the chicken so it does not break down further.