Ingredients

• 6 1/2 cups chicken stock
• 1 1/2 cups fine breadcrumbs (unseasoned)
• 1 cup semolina flour
• 1/4 cup fresh grated parmesan cheese
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 pinch white pepper
• 1/2 teaspoon grated lemon zest
• 4 eggs, beaten
• 1 chicken bouillon cube
• 2 tablespoons butter, melted

Instructions

1. In a large pot bring the chicken stock to a simmer. Combine the bread crumbs, semolina flour,Parmesan Cheese,baking power,salt,white pepper and lemon zest in a bowl.Mix very well.

2. Beat the eggs in a small bowl. Dissolve the bouillon cube in a glass with 1/2 cup of hot chicken stock. Add the bouillon to the dry ingredients along with the beaten egg and melted butter. Stir together and knead it to form a smooth dough.

3. Season the simmering stock with salt to taste. Place some of the dough in a spaetzle press or potato ricer. You can even use a box grader if you don't have either one of the above.

4. Stir the noodles very gently to separate. Poach the noodles 1 minute or until they float and are tender. Do not over cook or they will fall apart. Using a skimmer or slotted spoon, transfer noodles to a bowl. Repeat with remaining dough.

5. When all the noodles are cooked, pour the hot broth into the bowl. Optional: Garnish with chopped parsley and fresh grated Parmesan cheese.