Oh April in Indiana how I love thee. Hot to cold in a single weather front. It is chilly here today and everybody yelled, "pot roast". Maybe the last before the coming dog day afternoons. I have no potatoes, so, noodles and the newest batch of garden asparagus and we have a great side. I think this is very much an Eastern European influenced dish. The noodles are thick. I left them in ribbons but you could easily cut them into diamonds too. The hardest part of this dish is making the noodles and you could buy them if you have a place to get good noodles. Here if you don't make them they come in a box. This is the standard noodle recipe that most use around here for chicken and noodles. We butcher a pig once a year and we use the jowl for home cured guanciale it just has a little more fat typically than pancetta so feel free to use pancetta or bacon.

Share: