Instructions: 1. Make the dough:
In a food processor combine eggs, salt, and 1 1/2 cups flour. Process until dough begins to form a ball. Add remaining flour 1 tablespoon at a time and process a few seconds after each addition. Process 30 seconds so dough forms ball; if dough is not very smooth, knead a few seconds by hand on a lightly floured surface. Place dough on a plate, cover with an overturned bowl, and leave 30 minutes at room temperature. (Dough can be refrigerated, covered, for 1 day.)

2. Make the filling:
Heat oil in a small skillet, add onion, and saute until soft and just beginning to brown, about 10 minutes. Add chicken and sprinkle with salt and pepper. Cover and cook over low heat about 7 minutes. Turn over, cover, and cook about 5 more minutes or until just tender. Be careful not to let the onion burn.

3. Remove chicken and let cool. Cut chicken into pieces and grind in food processor until fine. Add egg and puree again until fine. Transfer to a mixing bowl. Mix in sauteed onion and parsley. Taste for seasoning; mixture should be highly seasoned. Leave to cool.

4. Make the pasta in a machine:
Set rollers of a pasta machine to widest setting. Cut dough in 2 or 3 pieces. Work with 1 piece at a time and keep others covered. Flour the piece of dough, pat to flatten it slightly, and put it through rollers.

Fold in 2 or 3 pieces and put it through again, still at widest setting.

Put it through 6 or 7 times, or until very smooth. Set rollers at next setting. Lightly flour the dough and put it through without folding.

Continue putting dough through machine, once at each setting, until you reach the next-to-finest setting; if dough isnt smooth after putting it through a certain setting, put it through again.

5. Filling the dough:
Place 1/2-teaspoon mounds of filling about 1 1/2 inches apart on sheet of dough, then cut dough in approximately 2 1/2-inch squares. Brush adjacent sides of each square lightly with water; fold dough over filling into a triangle, pressing moistened sides to unmoistened sides, and press edges firmly to seal. (If desired, join 2 edges to form a ring shape.) If necessary, dampen edges with a little water so they are easier to join.

Lay each triangle on a floured sheet of wax paper as it is completed.

6. Repeat rolling and shaping with remaining dough and filling, using 1 piece of dough at a time. (Kreplach can be made ahead to this point, put in one layer on a floured paper or tray, covered, and kept 1 day in refrigerator.)

7. To cook kreplach, add half of them to a large pot of boiling salted water. Bring to a boil, reduce heat so water simmers, cover, and cook over low heat 15 minutes. Remove kreplach with a slotted spoon and drain in a colander. Repeat with second batch. (Cooked kreplach can be kept 2 days in refrigerator. They can also be frozen.)

8. To serve, simmer kreplach in hot chicken soup or meat soup to heat through for 10 to 15 minutes. Serve in soup, with a few carrot slices and parsley.

Makes about 50 kreplach, about 10 servings.

NOTES : Alternative ways of serving kreplach include drizzling them with oil or melted nondairy margarine and heating them briefly in the oven, or tossing with herb-accented tomato sauce, or adding them to a pan of fried onions and sauteing them lightly.

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