Chicken and Noodles

I used to start off with two or three chickens and at least one egg per person when everyone was at home. You may want to start with just one egg, it's a lot of work.

Put the chicken on to cook, in plenty of water, with carrot, celery, onion and seasonings. When it's done, let cool and strain the broth. You may want to set aside some of the chicken for another dish but you will probably want all of the broth for the noodles.

For each egg, add 1 Tblspn water and 1/2 tspn salt, stir to mix and start adding flour. When it gets too stiff, use your hands. As soon as it's not sticky, let it rest for at least half and hour.

Divide and start rolling a portion out on a floured board with a floured rolling pin. Keep at it, thinner, thinner; about 1/8 inch. Arms getting tired? Keep dusting with flour, especially if you hit a sticky spot. Set aside, on a cookie sheet, between layers of cotton tea towels.

When they are all done, and the broth is beginning to boil; roll up and slice off strips. Unroll into the broth and stir. This is fun when the kids unroll and stir. Lift out the cooked ones before you start adding the next batch. Keep warm in the oven.

Running out of broth? Add water and bouillon. Made too many? Take the extra, raw, noodles and dredge in flour. Shake off the excess, seal in airtight containers and freeze until you want them. Break up and add to soup anytime.