The Kitchen Philosophy

I was treated to a beautiful Passover dinner this past week.  These noodles are made with potato starch, water and egg in keeping with the restrictions of the traditional meal of omitting flour and or leavening.  Out of restriction comes creativity and I find these noodles superior to any dried variety – and high in protein and gluten-free to boot. 1/2 of a whole chicken 1 quart chicken broth 1 quart water 2 celery stocks 2 bay leaves 10 peppercorns 1/2 cup white wine Combine