Stock:

1 lb dark chicken meat, skin on

1/2 lb chicken breast, skin on

5 cups water

1 small onion, quartered

1 carrot, peeled,cut in 5 pieces

1 stalk celery, cut in 5 pieces

1/8 cup parsley stems, reserve sprigs

2 whole peppercorns

2 whole cloves

1/2 tablespoon fresh thyme, minced or 1/2 teaspoon dried thyme leaves

Noodles:

1 1/2 cups flour

2 eggs

2 teaspoons olive oil

2 teaspoons water

2 tablespoons fresh oregano, minced or 1 teaspoon dried oregano

2 tablespoons parmesan cheese

1/2 teaspoon salt

Soup:

2 cups canned best quality low sodium chicken broth or homemade chicken stock

1 carrot, peeled,sliced very thinly

1/4 cup frozen peas, thawed

1 tablespoon parsley sprig, minced

2 tablespoons freshly grated parmesan cheese

generous grinding pepper

salt

Stock: Cut away any obvious fat from chicken and place only dark meat chicken parts in Dutch oven or stockpot; add water, onion, carrot, celery, parsley stems, peppercorns and cloves.  Bring to boil, skim off foam at top and then add thyme; reduce heat to simmer; simmer 20 minutes and then add chicken breast; simmer another 25 minutes until chicken is tender.

Remove the chicken but continue to simmer broth; as soon as chicken is cool enough to handle, remove meat from bones and return bones to broth; simmer another 20 minutes.

Noodles: While the chicken and stock are simmering, make the noodles; in a food processor, process flour, eggs, oil, water, oregano, cheese and salt 45-60 seconds to mix and knead the pasta; (if making the pasta by hand, place flour on work surface and make a well in the center; add the other ingredients to the well and mix with hands to form dough; knead on floured surface for 10 minutes); cover dough and let rest 10-20 minutes.

Divide dough in half and roll each as thinly as possible to a 14″ square; trim the edges to make somewhat straight; lightly flour the surface of the dough; roll each square loosely, as for a jelly roll; cut each roll with sharp knife into 1/4″ slices; shake slices open.

Lay half of the noodles flat in a loose, overlapping mound; cut into 2″ lengths and spread them out to dry for about 15 minutes; lay the other half of the noodles out flat to dry or drape on pasta dryer; when noodles are somewhat dry and do not stick together, roll in several loose circles of a few noodles each and seal in platic bag in a single layer; use in another dish of your choice within 2-3 days.

Soup: Strain broth and return to pot; add stock and bring to a boil; add carrots and cook 2 minutes; add peas and noodles and cook another 2 minutes; add chicken, parsley, parmesan and salt and pepper to taste.