Mix in a bowl the dry ingredients for the dough. Mix the liquid ingredients of the other. Pour the liquid mixture to the dry ingredients and knead until a handsome, smooth dough. Overlaid the dough with a damp cloth and let it stand for 10 minutes.
Take the dough, cut into two pieces and align fists. Again, cover the dough with plastic wrap and let stand for 10-15 minutes.
In a large pot pour 2 liters of water, 1 liter of broth and add 3 tablespoons of salt. Once the water boils, keep the heat on medium-low.
Cut the meat into thin strips.
Sprinkle a little flour on your work surface and roll the dough into a thin pancake wide.
Once you have reached the desired thickness (2 mm), fold the dough (strip), as shown in the photo. Cut the strip into pieces (horizontally), the distance from the tip of the thumb to the little finger.
Repeat the same procedure with the second half of the dough.
Increase the temperature. Take one-third of the dough and start to spread sheets in boiling water one by one. Boil for 3 minutes.
When time is up, remove the cooked dough from the water and put on a clean surface.
Dry the sheets of dough about 15 minutes.
Start collecting the dough on a large plate, rubbing each level of a large amount of sunflower oil. Then let the dough stand for 30 minutes.
After 30 minutes, cut the dough as shown in the photo.
Now chop the dough very small straws.
Season with black pepper.
Mix the meat with noodles.