Ingredients

Pheasant Noodle Soup

1 pheasant or chicken (about 3 lbs/1.36 kg), including neck piece

14 cups (3.5 L) cold water

2 large carrots, roughly chopped

2 ribs celery, roughly chopped

1 medium unpeeled yellow onion, quartered

1 large unpeeled garlic clove, smashed

1 teaspoon (5 mL) whole black peppercorns

1 large fresh bay leaf

6 sprigs parsley

2 sprigs thyme

2 large carrots, cut into 1/4-inch coins

2 ribs celery, cut crosswise into 1/4-inch slices

¼ cup (60 mL) finely chopped flat leaf parsley

salt and pepper

Egg Pasta Dough

2 ¼ cups (550 g) "00" unbleached flour

1 teaspoon (5 mL) salt

4 large room temperature eggs

6 egg yolks

1 tablespoon (15 mL) extra virgin olive oil

Directions

Pheasant Noodle Soup

1. In a stockpot set over medium-high heat, combine chicken and neck, water, chopped carrots and celery, onion, garlic, peppercorns, bay leaf, parsley and thyme sprigs and bring to a boil.

2. Reduce temperature to low, partially cover, and simmer until chicken is thoroughly cooked, about 30 minutes. Transfer chicken to a rimmed plate, and when cool enough to handle, pull meat from bones, cut into ½-inch cubes and refrigerate until ready to use. Discard skin and bones.

3. Strain broth into a bowl, wipe pot clean, return broth and boil over medium-high heat until reduced to 8 cups, about 30 minutes.

4. Add sliced carrots and celery, cover, and simmer on low until fork tender, about 15 minutes, then add chopped parsley and season to taste with salt and pepper.

Egg Pasta Dough

1. Stir together flour and salt, pile onto a clean work surface and make a well in the centre.

2. Add eggs and yolks and oil into well and beat until combined.

3. With a fork, work flour a little at a time into egg mixture until a slightly sticky dough forms, then knead by hand until smooth, about 5 minutes, adding a little flour as needed to prevent dough from sticking.

4. Wrap dough in plastic and let rest for 15 minutes, then cut into 8 equal pieces and, working with 1 piece at a time, roll through a pasta machine positioned at its widest setting. Continue to adjust settings, running pasta through rollers until it is about 1/16-inch thick.

5. Place pasta sheet on lightly floured work surface. Repeat process with remaining dough.

6. Let pasta sheets dry slightly, about 15 minutes, before cutting lengthwise into ¼-inch wide strips, dusting lightly with flour to keep strands from sticking. Cut strands crosswise into desired lengths. Using floured hands, gently toss strands to separate before spreading out on a lightly floured tea towel and covering with another tea towel.

7. In a saucepan of boiling salted water, cook the noodles to barely al dente, drain and cool under running water. Set aside.

8. To Serve: Add noodles, reserved chicken meat and parsley to the pot of broth, bring to a simmer, then ladle into soup bowls and serve immediately.

See more: Appetizer, Eggs/Dairy, Fall, Poach, North American

comments powered by Disqus