1 cup all purpose flour, per person
1 egg, per person
2 cups chicken broth
pan juices from roasting, optional
salt, to taste
» In a large mixing bowl, add your flour (1 cup = 1 serving). Add a little salt, then stir in your eggs (also 1 per serving).
» The dough will be dry—keep mixing and pressing the dough together with your fork until there’s a pretty solid dough with some remaining unincorporated flour in the bottom of the bowl. If you like your noodles a little softer, add a very small amount of water to get the rest of the flour incorporated—a tablespoon or two at most—and finish mixing.
» Dust a flat work surface with plenty of flour, and coat your ball of dough with flour as well. Roll the dough out flat with a rolling pin, keeping in mind that the dough will contract as it sets. Try to roll it to a thickness of about 1/8” to ensure even cooking, and make sure to dust again with flour to keep it dry.
» Let the dough rest for up to a few hours—the texture will improve as the dough dries on your counter. When you’re ready, cut the dough into noodle-sized strips (about the size of a stick of gum), but take care not to squish or smash the dough together. These noodles are best cooked if you’ve just finished roasting a chicken and have some pan juices to add to your broth, but if not you can also use plain chicken broth or chicken stock. Heat it to a boil and then slowly drop in your noodles, taking care to separate them with your fingers as you drop them in, stirring to separate. The pan broth will thicken as the noodles cook and the excess flour is released.
» Boil until they’re tender but still have the smallest bit of a “doughy” bite in the center. The time will depend on the thickness of your noodles, roughly 10-12 minutes. Serve hot with a bit of salt and pepper, topped with sauce from the pan.
By Brandon Daiker