This recipe is for chicken and noodles, but you can skip the chicken and just use canned broth or even water.
INGREDIENTS:
1 chicken, boiled, boned and cut up
4 qts broth from chicken
2 eggs
3 cups flour
1 tbl dried parsley, or 1/4 cup fresh chopped Italian parsley
few drops yellow food coloring
salt, pepper
DIRECTIONS:
Season chicken broth to taste with salt, pepper, parsley and a few drops yellow food color. If there isn't enough liquid to make 4 qts, add canned broth or water. *Break eggs in 2 cup measure, beat, and add enough cooled broth to fill cup. Mix well. Put 2 cups flour in large bowl, make a well in center, and add egg mixture. With a fork, work in flour till dough forms a a ball. Put on floured pastry cloth or board. Knead lightly, working in just enough flour so the dough can be rolled. Too much flour will make the noodles tough. Roll out as thin as possible. Using a pizza cutter dipped in flour, cut dough in 1-1/2" strips, then cut the other way to make squares, dropping into boiling broth as you go.* After all are in, cook over med heat at a gentle simmer till almost tender, about an hour. Add chicken and continue simmering until chicken is warm. Adjust seasoning.
*note* Cut into narrow strips if you desire. There is a hand-held tool for this that looks kind of like a disk that goes on a tractor, but I can't remember what it's called. I think it works better than the pasta machine.
*The food coloring is optional, but it makes the dish look much more appetizing. If you're averse to using food coloring, you might try adding a little turmeric.
*You may freeze uncooked noodles on cookie sheet between layers of waxed paper, then remove to a ziplock bag when frozen. Just drop frozen noodles into boiling broth when needed.
*For a more flavorful broth, cook chopped celery, onions, carrots and minced garlic along with chicken and let simmer till chicken is falling of the bone. Strain broth before using if you wish.
*If you want a creamier broth, add a little milk just before serving.