To make the consommé, combine Chicken, Vegetables, Water, Thyme, and White Peppercorns in a large pot. Bring to a boil, then reduce heat and simmer for 3-4 hours, skimming off any impurities that rise to the surface.
Strain the broth through a fine-mesh sieve lined with cheesecloth. Let cool completely, then refrigerate overnight. The fat will solidify on top, making it easy to remove.
To make the pasta, combine Flour and Olive Oil in a bowl. Add Eggs and knead until a smooth dough forms. Wrap in plastic wrap and let rest for 30 minutes.
Roll out the pasta dough thinly and cut into delicate noodles. Let dry slightly.
Deglaze the pot with Sherry. Bring the clarified consommé to a gentle simmer. Add the handmade Noodles and cook for 2-3 minutes, or until tender.
Season with Salt to taste. Garnish with Fresh Chives before serving.
To make the consommé, combine Chicken, Vegetables, Water, Thyme, and White Peppercorns in a large pot. Bring to a boil, then reduce heat and simmer for 3-4 hours, skimming off any impurities that rise to the surface.
Strain the broth through a fine-mesh sieve lined with cheesecloth. Let cool completely, then refrigerate overnight. The fat will solidify on top, making it easy to remove.
To make the pasta, combine Flour and Olive Oil in a bowl. Add Eggs and knead until a smooth dough forms. Wrap in plastic wrap and let rest for 30 minutes.
Roll out the pasta dough thinly and cut into delicate noodles. Let dry slightly.
Deglaze the pot with Sherry. Bring the clarified consommé to a gentle simmer. Add the handmade Noodles and cook for 2-3 minutes, or until tender.
Season with Salt to taste. Garnish with Fresh Chives before serving.
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