Kluski in Herbed Chicken Stock
3 stalks celery, diced
3 large carrots, peeled and diced
6 whole cloves garlic, peeled
2 tablespoons dried italian seasoning
32 ounces chicken stock
2 1/4 c. sifted flour
1/2 tsp. salt
Heat a large stock pot to medium. Add the onion, celery and carrots. Saute 3- 4 minutes or until onions are translucent. Add the garlic cloves, herbs and chicken stock. Bring to a boil, reduce heat to simmer and simmer on low until ready to add noodles.
In a large bowl combine flour and salt. Make a well in the flour and add eggs and 1 tablespoon water. Begin working the flour into the eggs, adding a little water to make elastic dough. Add more flour if necessary. Continue mixing until a soft dough forms. Divide in two, roll out very thin on floured board, and sprinkle with a little flour to help dry. Let stand a few minutes; then roll up as for jelly roll and cut into strips.
Bring the herbed chicken stock back to a boil. Add the kluski and cook in boiling herbed chicken broth 8 to 10 minutes, or until tender.