1quartrich chicken brothpreferably homemade from free-range roasting or stewing chicken
4ozadded chicken fat for richness
1Tsaltor to taste
Instructions
In a large bowl, stir together the flour and pinch of salt. Add the beaten egg, milk, and butter. Mix until mostly blended, then drop mixture onto floured surface.
Finish blending by hand, then knead until smooth, about 5 minutes.
On a floured surface, roll out to 1/8 or 1/4 inch thickness. When done, flour both sides of the dough lightly so it isn’t sticky.
Starting on one end, roll up the dough into a long cylinder.
Cut “wheels” all the way down the length of the cylinder.
Unroll the “wheels” and allow noodles to air dry before cooking (at least 15 minutes).
Heat broth, salt and chicken fat in a large pot and add noodles when boiling. Cook until done, approximately 5 minutes.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.