Chicken and Noodles

Noodles: Start with 4–5 cups flour and salt, make a well, whisk 12 eggs and pour into well. Slowly incorporate flour into eggs and combine into a dough.

Knead until smooth and not sticky, 5–10 minutes.

Make 6 dough balls, roll out noodles a little thicker than fettuccini and cut a little wider. Flour generously as you roll.

Dry noodles at least overnight (they freeze well).

Chicken stock: Cover whole chicken with water in stock pot. Add celery, onion, carrot, peppercorns, and bay leaf.

Bring to boil and cook until done, about 90 minutes.

Strain broth, pull meat off chicken. Put bones and carcass back in and simmer 2 more hours.

Cooking noodles: Start with 2½ cups chicken broth and 2 cups water in large pot. Bring to simmer. Test with a single noodle — if it rises to the top you're ready.

Slowly add noodles, stirring to keep from sticking. Once all in, simmer covered for 30 minutes, stirring every 10 minutes.

Cook until desired consistency. Add yellow food coloring if desired. Salt and pepper to taste. Serve with chicken, mashed potatoes and corn.