1 (5 lb.) chicken
Water to cover chicken
Saffron
Salt to taste
12 peppercorns
2 ribs celery, chopped
2 carrots, sliced
1 onion, diced
2 c. flour
1/2 tsp. salt
4 egg yolks
4-6 tbsp. hot water

Place chicken in kettle. Cover with water, salt to taste. Add peppercorns, saffron (enough to turn water yellow), celery, carrots, and onions. Simmer until chicken is tender. Remove chicken from bones; skin and cut chicken into bite-size pieces.

Sift the flour and 1/2 teaspoon salt together onto a board. Make a well in the center and put egg yolks into it. Gradually work the egg yolks into the flour until a stiff dough is formed, adding the hot water as necessary.

Knead until smooth, about 5 minutes. Cut dough in half and roll each half until paper thin. Cut dough into 1-inch noodles. Add chicken to simmering broth and add noodles a few at a time. Continue boiling until noodles are done, about 5 minutes. Serve with pickled beets and red beet eggs.