Peshalo (Soup With Fresh-Cut Noodles) — Jewish Food Society

Ingredients

• 1 ½ cups plus ⅓ cup all-purpose flour, plus more for dusting
• ¼ cup plus 2 tablespoons water
• 1 egg
• 1 egg yolk
• 1 teaspoon kosher salt
• 1 cup dried garbanzo beans
• 6 cups water, plus more for soaking
• 1 teaspoon baking soda
• 2 quarts turmeric-chicken stock recipe
• 2 tablespoons kosher salt
• 1 pound savoy cabbage, cut into 1-inch dice
• 2 medium carrots, peeled and diced into ½-inch cubes
• 1 pound spinach
• 1 teaspoon ground turmeric
• 1 teaspoon freshly ground black pepper
• Pasta sheeter (Ori uses an Imperia pasta sheeter, turning the dial settings as follows: 10, 8, 6, 4, 3)