This is an old family recipe, I remember Grandma making them, but I learned from my mom. I have changed some things as every cook does, but you'll get the idea. There is no real recipe (amounts are by feel and by choice).
Dough-
5 eggs (more or less- I always make at least 5 because we like the left overs)
Enough AP flour to make a very stiff dough
Chicken base or granulated bullion
I usually put in some poultry seasoning too and salt & pepper. Sometimes I use garlic salt.
Mix this all together until it makes a stiff ball (let rest 20 minutes so it's easier to roll).
Roll out very thin, sprinkling with flour to keep from sticking. Roll up like a cinnamon roll.
Cut the roll in half length wise and then into thin noodles. Separate them into individual noodles.
I usually cut the ball in two to make the process easier.
Broth- (the real secret, the better the broth the better flavor in the noodle)
I usually have some from cooked chicken or turkey in the freezer, but you can use canned.
Pulled chicken, canned or frozen chicken in the broth is also great. If I am making a one pot meal I'll put frozen veggies in the cooking broth for flavor and extras like the nutrients they offer, but if I'm making it with a meal I don't add veggies. Mom grates a carrot into her broth regardless.
Season the broth (stock) with chicken base, salt & pepper etc. to suit your fancy as long as it tastes good and bring to a boil.
Add the noodles to the boiling broth & cook until done (they should not be doughy inside) usually 30-45 minutes
ENJOY!
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