Doro Wat Pasta

1 lb “00” pasta flour (Caputo or Spudoni recommended)

4 large eggs

6 egg yolks

2 teaspoons salt

1 tablespoon olive oil

4 Bone In, Skin On Chicken Thighs

4 small red onions

1 tablespoon ginger

1 tablespoon garlic

2 tablespoons berbere

1-28 oz can San Marzano tomatoes

4 cups Chicken Stock

Parmesan Cheese

Fresh Basil

Arugula (optional)

1 tomato, blanched. peeled and cut into small pieces

Lemon Juice

Combine the dry ingredients in a mound on a large cutting board or surface.

Make a well in the center and crack in the eggs, yolks, and olive oil.

Work the dry ingredients into the wet ingredients gradually Depending on temperature, you may need to add additional flour or oil.

Continue working dough until a ball forms.

Knead for 8-10 minutes.

Let rest at least 30 minutes.

Use a pasta machine to rollout to desired thickness and shape.

Bring a large pot of well salted water to boil Add pasta and cook for 3-4minutes until al dente.

Coat the chicken thighs with 1 tablespoon of the berbere. Salt well and set aside.

Peel the onions, garlic, and ginger and roughly puree in a food processor.

Place the pureed ingredients in a sauce pan and sweat down over medium low heat until thereis no moisture left and you have a cohesive paste. This will take 75-90 minutes.

Once completely cooked down, add the remaining tablespoon berbere and cook out for a few minutes until very fragrant.

Crush the tomatoes with your hands or a masher and add with the chicken stock to the paste. Bring to a boil, cover and cook for 5-10 min.

Add chicken thighs to the sauce and make sure they are covered by the liquid.

Cover and simmer on low for at least 30 minutes and up to3 hours. Make sure the chicken is tender and practically falling off the bones

Cool the chicken in liquid. Once cool enough to handle, pick the meal and return to the liquid.

Add about 3-4 tablespoons of braised meat and liquid to a small saucepan.

Bring to a simmer and add the al dente pasta. Cook the pasta in the sauce to fully coat the pasta, about 3 minutes.

Off the heat, add in parmesan cheese, small chopped tomatoes, basil and few drops of lemon juice. Add arugula if desired. Add salt and pepper as needed.