1 frying chicken
4 c. all-purpose flour
2 eggs
broth
salt and pepper to taste

Bring salt, pepper and water to a rolling boil in a large stockpot. Add chicken and bring to boil again. Turn heat back to low; cover with lid and cook chicken until tender (1 to 2 hours). Remove chicken from pot and let cool enough to be able to pull it off the bones. Return chicken to pot and simmer on low heat.

Mix plain flour with eggs and enough broth to form a ball. Turn ball onto a large floured surface. Knead until ball is smooth. Roll out thin with rolling pin, adding flour as needed. Cut into squares. Turn heat up to high and bring chicken and broth to a boil again. Put pastry pieces in a few at a time. After all pastry is in, turn heat back to medium and cook 5 to 10 minutes, depending on the texture you prefer.