Instructions: Prepare the noodles. Place the flour in a large bowl and add the eggs and salt.

With your fingers pinch the flour into the eggs, then stir with a wooden fork until grainy. Add the water and knead into a heavy dough. Knead on a marble board until smooth. Cover and let rest 30 minutes.

Divide the dough into four equal balls. Roll each out to about 12 inches in diameter. Use plenty of flour. Leave each circle to dry on the counter for 1/2 hour.

Place the stock ingredients in a 20-quart kettle and cover with 5 quarts of water. Bring to a boil and simmer, covered, for 1/2 hour.

Place the chicken halves in the stockpot and cover. Simmer for 45 minutes, then remove the chicken halves to cool.

Separate the bones and skin from the meat and return the bones and skin to the pot. Keep the meat covered in a separate container. Continue cooking the stock for another 45 minutes.

Place one of the noodle circles on top of another and roll up tightly like a jelly roll. Repeat with remaining circles.

Slice into 1/3-inch-wide rolls, then separate into noodles. Sprinkle more flour on the noodles and allow them to dry on the counter for at least 1 hour before cooking. You can allow them to sit there up to a whole day before cooking.

Drain the stock from the pot and discard all else. Remove the fat from the stock and return the stock to the kettle. You should have about 4 quarts. If not, add water to make up the difference.

Bring the stock to a rapid boil. Shake the excess flour off the noodles and add them to the kettle. Boil gently until noodles are tender, about 11 minutes.

Add the deboned chicken meat to the noodles and bring to a simmer again. Check seasoning and add salt and pepper if required.

Serve in a large bowl with a chopped parsley garnish. This dish will be very thick and rich.

Serves 8 to 10.

Comments: Nettie Smith was my paternal grandmother. While she was a wonderful and exciting person, Grandma Smith was not a very good cook. However, this dish was hers and she did it well.

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