Fettuccine Brodo di Pollo
Total:
2 hr
Active:
55 min
Yield:
4 to 6 servings
Level:
Intermediate
Total:
2 hr
Active:
55 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

Broth:
  • 1 1/4 pounds bone-in chicken breasts or 8 meaty chicken breast bones from the butcher
  • 2 carrots, roughly chopped
  • 2 celery ribs, roughly chopped
  • 1/2 onion, roughly chopped
  • 1 bunch parsley 
Noodles:
  • 1 1/2 cups all-purpose flour, plus more for rolling
  • 2 eggs, lightly beaten 
  • 2 teaspoon extra-virgin olive oil 
  • Kosher salt and freshly ground black pepper

Directions

Special equipment: a pasta machine

For the broth: Add the chicken, carrots, celery, onion, parsley and 14 cups of cold water to a large pot and bring to boil. Reduce to a simmer and cook over medium heat until the liquid is reduced by one-third, about 1 1/2 hours.

Start on the noodles while the broth is simmering: Mound the flour on a clean work surface. Use your hands and make a well in the center of the mound. Add the eggs, oil and 1/2 teaspoon salt to the center and use a fork to whisk the eggs into the flour, slowly working in the rim of the well until all the flour is completely incorporated.

Knead the pasta for about 8 minutes, adding just a bit more flour if the surface is sticky. If the dough feels too dry, add a drop of water as you go. The dough should feel elastic, smooth and a bit sticky. Shape the dough into a ball and wrap in plastic wrap. Let rest for at least 30 minutes and up to 1 hour at room temperature to let the gluten relax so rolling will be easier.

When the broth is reduced, remove from the heat and strain through a fine mesh sieve lined with a paper towel. Return the broth to the pot and reserve the carrots, celery and chicken. When the chicken is cool enough to handle, pick all the meat from the bones, roughly chop and collect in a bowl. Discard the skin and bones.

Bring the broth back up to a simmer and add the reserved carrots and celery.

Set a pasta machine to the widest setting. Divide the dough into 2 pieces. Roll out each piece in the machine from the widest to the thinnest setting. Cut the pasta using the fettuccine setting.

Add the pasta to the simmering soup by handfuls, stirring between each addition so they don¿t stick. Stir in the chicken after all the pasta has been added. Cook until the pasta is cooked through, 3 to 4 minutes. Taste for seasoning and add salt and pepper, if needed. 

Categories:

IDEAS YOU'LL LOVE

Cottelet di Pollo

Chicken Stemperata: Stemperata di Pollo

Recipe courtesy of Mario Batali

Chicken Roll: Rollata di Pollo

Recipe courtesy of Mario Batali

Pollo al Mattone

Recipe courtesy of Debi Mazar and Gabriele Corcos

Egg Fettuccine Rose

Recipe courtesy of Nadia G

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Man Fire Food

7:30am | 6:30c

Man Fire Food

8:30am | 7:30c

Man Fire Food

9:30am | 8:30c

Vinny & Ma Eat America

10:30am | 9:30c

Vinny & Ma Eat America

11:30am | 10:30c

Vinny & Ma Eat America

12:30pm | 11:30c

Carnival Eats

1:30pm | 12:30c

Carnival Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Chopped

6pm | 5c

Chopped

7pm | 6c
On Tonight
On Tonight

Chopped

8pm | 7c

Chopped

9pm | 8c

Chopped

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Chopped

12am | 11c

Chopped

1am | 12c

Chopped

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c