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- Chicken 800 g
- Onion 2 pcs.
- Carrots 2 pcs.
- Petiole celery 2 pcs.
- Salt to taste to taste
- Black pepper peas 10 pcs
- Ground black pepper 0.5 teaspoon
- Bay leaf 2 pcs.
- Water 2.5 liters
For the test
- Egg yolks 6 pcs.
- Egg 1 pc.
- Flour 250 g
- Salt 1/2 tsp
- Water 2 tbsp. spoons
- Main Ingredients: Onion, Carrot, Chicken, Eggs, Flour
- Serving 8 servings
- World Cuisine
pan, board, rolling pin
Step 1.Put chicken, onion, one carrot, celery in a saucepan and add water, bring to a boil, remove the resulting foam. Reduce the heat to low and cook for 1.5 hours with the lid closed.
Step 2Prepare the noodles: 6 egg yolks and 1 egg, beat with a whisk, adding salt and water to them.
Step 3Pour the resulting egg mixture into sifted flour and knead the dough.
Step 4Put the dough on the board and knead for 8-10 minutes until smooth, the dough should turn out smooth.
Step 5Cover the dough with a film and let stand for 30 minutes.
Step 6Divide the dough into three parts and roll them into very thin layers. Dust the resulting layers with flour and roll into a loose tube. Cut thin noodles with a sharp knife, trying not to put pressure on the dough. Disassemble and spread the noodles on the board and leave to dry for 20-30 minutes.
Step 7Finely chop one onion and one carrot.
Step 8Get vegetables from the broth. Separate meat from bones.
Step 9Put chopped carrots, onions in the broth, add bay leaf, peppercorns, salt to taste and cook over low heat for 10 minutes.
Step 10Put the noodles into the broth, bring to a boil and cook for 3 minutes. Add chicken meat and serve to the table sprinkled with herbs and chives.
Enjoy your meal!