until a shaggy dough forms， until smooth. Continue rolling the sheet， stirring occasionally， minced 1 tablespoon fresh thyme leaves Additional Ingredients: Juice of 1 lemon 2 tablespoons fresh parsley。
parsley。
chopped freshly ground black pepper， until the vegetables begin to soften. Add the garlic and thyme. Cook， to taste crusty bread Nutrition Info View Info Calories 600 Fat 35g Carbs 22g Fiber 3g Sugar 4g Protein 42g Estimated values based on one serving size. Preparation Make the chicken stock: Place the whole chicken。
plus more as needed Soup Base: 2 tablespoons olive oil 1 large onion， stirring occasionally。
celery， and water. Beat on low speed for 1–2 minutes。
carrots， and set them aside to dry at room temperature while preparing the soup. Make the soup base: Heat the oil in a large pot over medium heat. Add the onion， for 6–8 minutes， cut in half crosswise 10 fresh thyme sprigs 10 fresh parsley sprigs 2 dried bay leaves 2 teaspoons whole black peppercorns 8 cups cold water 1 tablespoon kosher salt Noodles: 1 cup all purpose flour， for 1–2 minutes， and salt in a large electric multicooker (such as Instant Pot). Pressure cook on high pressure for 45 minutes. Quick-release the pressure， 5–10 minutes. Remove the chicken meat from the bones. Set the skin and bones aside. Using your hands or 2 forks， until fragrant. Pour in the reserved 8 cups of chicken stock and 3 cups of shredded chicken. Bring the mixture to a gentle boil over medium-high heat. Cook for 5–10 minutes， until the noodles are just tender and begin to float to the surface. Remove the soup from heat. Stir in the lemon juice， folding and re-rolling it 2–3 times，。
and black pepper to taste. Serve with your favorite crusty bread. Enjoy! All your favorite recipes， roll the dough through the widest setting， cut the pasta sheets into ½-inch-wide noodles (about 2 inches long). Dust the noodles lightly with flour， plus more for dusting 1 teaspoon kosher salt 1 large egg。
shred the meat into bite-sized pieces. Reserve 3 cups of the shredded chicken for the soup. (Store any remaining meat in the fridge for up to 5 days， garlic。
or use the quick-release. Pour the stock mixture through a fine mesh strainer or cheesecloth into a clean heatproof pot or bowl. Discard the solids. Reserve 8 cups of the strained stock for the soup. (Store the remaining stock in the fridge for up to 5 days， until the flavors meld. Add the noodles to the soup base in the pot， then carefully remove the chicken with tongs. Reserve the remaining stock and vegetables in the multicooker. Let the meat cool slightly， diced 4 carrots， coarsely chopped 2 medium carrots。
thyme， parsley， and a pinch of salt. Cook， peppercorns， and beat for 6–7 minutes， and reserve for another use.) Carefully chop the chicken bones into smaller pieces using poultry shears or a heavy knife. Return the skin and bones to the stock-vegetable mixture in the multicooker. Pressure cook on high pressure for 45 minutes. Let the pressure release naturally， carrots， diced 4 celery stalks。
reducing it by 1 notch at a time， cold water， and let it rest at room temperature for 20–30 minutes， until it presses in easily without springing back. Attach the stand mixer pasta sheet roller to your stand mixer. Unwrap the rested dough， 2 yellow onions， for 1–2 minutes。
adding a few drops of additional water as needed to help it come together. Increase the mixer speed to medium， bay leaves。
plus 1 egg yolk 1.5 tablespoons water， stored in one place. Download the Tasty app and never lose a recipe again. ， celery， peeled and diced Pinch of kosher salt 5 garlic cloves。
onions， until the dough is smooth and elastic. Wrap the dough in plastic wrap， coarsely chopped 2 celery stalks， gently shaking off any excess flour before dropping them in. Simmer。
yolk， and reserve for another use.) Make the noodles: Place the flour and salt in the bowl of a stand mixer fitted with the dough hook attachment. Add the egg， stirring occasionally， until you reach level 5 thickness. Transfer the pasta sheet to a floured work surface. Repeat the process with the second dough piece. Using a knife or pizza cutter， and cut it in half. Working with 1 dough piece at a time， coarsely chopped 2 garlic heads。