1 dozen eggs
Salt & pepper
All purpose flour
2 tbsp. chicken base or bouillon
1 lg. stewing hen (4-5 lbs.)
2 lg. carrots
2 stalks celery

Break eggs into large bowl, add salt and pepper to taste. Mix in enough flour until eggs are soaked up and stiff dough forms. Shape into balls about fist size. Roll out each ball on heavily floured board. Keep flipping and rolling until very thin. Cut rolled dough into 1/4" wide noodles. Let dry 5 to 8 hours. Place 6 to 8 quarts water in large pot cook chicken, carrots, celery and soup base for 2 hours. Remove meat from bones and cut into 1" pieces. Refrigerate stock and skim fat. Reheat and drop noodles by handful into broth, cook for 20 to 30 minutes until tender.