So, our initial task is to cook the broth. And not anyhow, but to make it transparent like a tear, well, almost transparent. The chicken should be thoroughly gut it, wash, remove fat and cut into pieces. I also removed the skin. Cooking can be and using legs, wings or just Breasts. I have this time only the breast. A long-term view to subsequent use. Fill our the chicken with COLD water and put on fire. Now it all depends on the temperature and strength of the boil. As he wrote to Auguste Escoffier (a well-known French restaurateur, the king of chefs) - "the best definition of cooking - boiling in the absence of boiling water". It sounds paradoxical, but is achieved by very gradually, prisoliv and removing the scum, bring the bird to the boil and, without missing a moment, reduce fire to the minimum. Not bubbling otherwise the broth will be cloudy. I remember from childhood that "the rapid boiling fat smilevets" - don't remember where I took it, but driven into the head firmly. So, the foam was removed, the fire reduced, and gently cook for 40-50 minutes. Yes, it still is important. From frozen chicken broth will NEVER get through! Keep this in mind. To enhance transparency can be directly put into the broth clean eggshells. After straining it is simply discarded.

And yet let us cook our farfelu and Mandela. To do their will at the same time from the same cloth. In fact is a kind of pasta. No gnocchi, no, they are not lush. They are different, it is necessary to try, and yet describe. Shift the flour with a pinch of salt, put a slide, to knock in the middle of 2 eggs and knead the dough. Leave it on the table for drying for 20 minutes.

The dried dough RUB on a small grater. The resulting grains is FARFALA. Stir them on parchment paper and leave to dry. * To dry farfelu for the future, you can do it in the oven on low heat. Well dried farfelu can be stored for long periods in a tightly closed glass jar.

Sure to RUB you soon get bored. Do not get upset and of the remaining dough make MANDELA. The dough roll into a thin harness and cut into pieces. You can roll it out into a thin layer, cut into strips, and each strip - squares. Mandela also dried. * Mandela as farfelu, can be dry for the future in the oven. Dry without basting with oil!

The broth is almost boiling. Cleaned onions, carrots and parsley root and drop into the broth entirely. Cook on low heat for another 30 minutes.

Farfelu and Mandela are boiled in a small amount of broth. Separately. And not in a common pot, for it is fraught with turbidity. Farfelu 3-5 minutes Mandela 15 minutes, they should be left to increase in size. Mandela dense enough, and the dumplings will not name them. It is a cross between dumplings and pasta. They are delicious when well cooked and infused with broth. As an option (and do often) Mandela are fried in vegetable oil in a single layer in the pan. I've boiled. Next, as an example, a strainer (thanks to Irun, it's her gift), which conveniently and efficiently remove the foam and to catch from the broth boiled farfelu.

The broth is ready. Taste for salt, filter. Onions and root - emitted. Take out the chicken and save for other meals. Carrots grate or finely chop figuratively, and return the broth back. Add the greens. We cook light and healthy clear broth. In a serving plate laid out 2-3 tablespoons of farfelu and filled with broth. Of course, you can fill the broth and vegetables, and meatballs, and dumplings - whatever you tell your imagination.

Or - in a serving plate added Mandela and also filled with broth.

Broth we serve instead of bread puff curls. They are made lightning fast. Plate ready puff pastry is rolled out thinly and cut into strips. The album is divided into 6 pieces. Half strips are laid out fibres of boiled chicken, prikalivatsja and covered halves of the plates of cheese. The strip closes free half and slightly semipaved.

The strips and pulling them. If the filling is somewhere come out - not terrible, will not be seen. Lay strips on a lightly greased baking sheet, grease with loose cannons egg and sprinkle with sesame seeds, paprika, or herbes de Provence. Bake at 180 degrees until it will turn brown. Served with broth.