• Add flour to a large mixing bowl and make a well in the center of the flour.
• Add the eggs, chicken base, and water. Using a fork, whisk the wet ingredients together, gradually pulling in flour from the edges until a shaggy dough begins to form.
• Turn the dough out onto a lightly floured surface. Knead for 6–8 minutes until smooth and elastic. If the dough feels sticky, sprinkle on a little more flour; if it’s too dry, add a teaspoon of water at a time until it comes together.
• Wrap the dough in plastic wrap or cover with a clean towel. Let it rest for 20–30 minutes at room temperature. This allows the gluten to relax and makes it easier to roll out.
• Divide the dough in half for easier handling. On a floured surface, roll each half into a thin sheet (about 1/8 inch thick for hearty noodles or thinner if you prefer delicate ones).
• Lightly flour the surface and dough to prevent sticking. Use a sharp knife, pizza cutter, or pasta wheel to cut into strips of your desired width.

to cook from fresh-

• Bring a large pot of water to a boil. Salt generously and add the noodles, stirring for about 20 seconds to prevent sticking. Boil for 2–4 minutes, depending on thickness, until tender but not mushy. Fresh noodles cook much faster than dried ones, so keep an eye on them.
• Drain and serve immediately, or toss lightly with butter to keep them from sticking.

to dry and store-

• Lay the noodles out on a parchment-lined baking sheet or a pasta drying rack and let them air dry for several hours. Once dry, transfer to an airtight container and store at room temperature for up to 1 week, or freeze for up to 2 months.