Chicken Noodle Soup

'tis definitely not soup season, but i was itching to make pasta yesterday and haven't been able to get enough of spicy, brothy dishes these last few weeks, so here it is. i used the pasta attachment for my kitchen aid mixer for the noodles, but a hand crank apparatus works just as well ... or an old fashioned pin, if you have some sturdy pastry chops.

2 cups flour, sifted, plus more

1/2 tsp. kosher salt, plus more to taste
2 eggs, plus 1 yolk

8 cups chicken stock
1 bundle fresh thyme
5 whole black peppercorns
crushed red pepper (chile caribe) to taste

4 cloves garlic, minced
1 large shallot, diced

3 ribs celery, diced
2 carrots, peeled and diced

1 large onion, chopped
1 bay leaf
1 3 1/2-lb. chicken, cut into 8 pieces

1 tbsp. unsalted butter

2 tbsp. minced flat-leaf parsley
freshly ground black pepper, to taste

+ make the noodles: combine flour and salt in a bowl. make a well in center; add eggs, yolk, and 1 tbsp. water. using a fork, mix flour into eggs to form a dough. transfer dough to a lightly floured surface; knead until smooth, 5–6 minutes. divide dough into 4 portions and cover with plastic wrap; let rest for 15 minutes. working with one dough portion at a time, lightly flour and roll out to 1/16" thickness. cut dough into 1/2"-wide noodles (i prefer tagliatelle as far as noodles go, but do what you like); transfer to floured baking sheet. repeat with remaining dough. shake excess flour off noodles; set aside.

+ in a large pot, melt butter and brown chicken on both sides. add stock, thyme, peppercorns, crushed red pepper, garlic, shallot, celery, carrots, onions, bay leaf, and 2 cups water. Bring to a boil; reduce to medium-low. Simmer, skimming off fat, for 1 hour.

+ remove chicken and discard skin and bones. chop the chicken into bite-sized pieces and return to broth. add noodles to broth and simmer for 8-10 minutes. stir in parsley and season with salt, pepper and crushed red pepper to taste.