Ingredients:

  • 2 cups All-Purpose Flour (plus extra for dusting)
  • 3 large Eggs (room temperature)
  • 1 tablespoon Cold Water
  • 1/2 teaspoon Fine Sea Salt
  • 5 lbs Boneless, Skinless Chicken Thighs (trimmed and cubed 1-inch pieces)
  • 3 tablespoons Unsalted Butter
  • 1 tablespoon Olive Oil
  • 1 large Yellow Onion (finely diced)
  • 2 medium Carrots (peeled and diced)
  • 2 stalks Celery Stalks (diced)
  • 4 tablespoons All-Purpose Flour
  • 6 cups Chicken Stock (low sodium, high quality)
  • 4 sprigs Fresh Thyme (whole sprigs)
  • 2 large Bay Leaves
  • 1/2 cup Heavy Cream (Double Cream in the UK)
  • 2 tablespoons Fresh Parsley (chopped, for garnish)
  • Kosher Salt and Black Pepper (To taste)

Instructions:

  1. Combine Dough Ingredients: In a large bowl, whisk together 2 cups of flour and salt. Create a well in the center and crack in the three eggs and the cold water.
  2. Form Dough: Using a fork, gradually incorporate the flour into the wet ingredients until a shaggy dough forms. Turn out onto a lightly floured surface.
  3. Knead: Knead vigorously for 5–7 minutes until the dough is smooth and elastic. It should be stiff, not sticky.
  4. Rest: Wrap the dough tightly in plastic wrap and let it rest at room temperature for a minimum of 30 minutes. (This relaxes the gluten, making it easier to roll.)
  5. Sear the Chicken: Pat the cubed chicken thighs dry and season generously. Heat the olive oil and 1 tablespoon of butter in a Dutch oven over medium-high heat. Sear the chicken in batches until deeply golden brown on all sides. Remove chicken and set aside; reserve the cooking fats in the pot.
  6. Sauté Aromatics: Reduce heat to medium. Add the remaining 2 tablespoons of butter. Add the diced onion, carrots, and celery. Cook gently for 8–10 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
  7. Create the Roux: Sprinkle the 4 tablespoons of flour over the vegetables. Stir constantly for 2 minutes to cook off the raw flour taste (this is your roux).
  8. Deglaze and Simmer: Slowly whisk in the cold chicken stock, scraping up any browned bits (fond) from the bottom of the pot. Add the bay leaves and thyme sprigs. Bring to a gentle boil, then reduce the heat to a low simmer.
  9. Cook the Chicken: Return the seared chicken pieces to the pot. Cover and simmer gently for 20 minutes, or until the chicken is fork-tender.
  10. Roll the Noodles: Divide the rested dough into two equal portions. On a lightly floured surface, roll one portion out very thinly (about 1/8 inch or 3 mm).
  11. Cut the Noodles: Dust the dough with flour and roll it up loosely like a scroll. Using a sharp knife or pizza cutter, slice the scroll into 1/4- to 1/2-inch thick ribbons. Gently unroll and dust the noodles with more flour to prevent sticking. Repeat with the second dough portion.
  12. Remove Aromatics and Adjust Liquid: Remove and discard the bay leaves and thyme sprigs from the stew. The broth should be nicely thickened. Bring the stew to a gentle, steady simmer.
  13. Add and Cook Noodles: Drop the fresh noodles into the simmering stew a handful at a time. Stir gently. Simmer uncovered for 5–8 minutes, or until the noodles are plump, chewy, and cooked through.
  14. Finish and Serve: Stir in the heavy cream and perform a final seasoning check (salt and pepper). Heat through gently for 1 minute—do not boil once the cream is added. Serve immediately, garnished with fresh parsley.