Pantrucas Chilean Noodle Soup

Ingredients

• For the Beef Broth:
• 2 pounds (900g) bone-in beef short ribs, cut into single-bone sections, or cross-cut beef shanks (osso buco)
• 2 medium carrots (about 8 ounces; 225g) , cut into 2-inch pieces
• 2 medium celery ribs with leaves (about 5 ounces; 150g), cut into 2-inch pieces
• 2 medium cloves garlic (10g), smashed
• 1 medium white or yellow onion (about 8 ounces; 225g), quartered
• 2/3 red bell pepper, cut into chunks
• 15 whole black peppercorns
• 1 bay leaf
• 5 grams salt
• 2 1/2 quarts (2.3L) cold water
• For the Pantrucas Dough:
• 10 ounces (285g) all-purpose flour, sifted, plus more for dusting
• 1 teaspoon (5g) kosher salt; for table salt use half as much by volume or the same weight
• 3/4 cup (177ml) lukewarm water
• For the Soup:
• 3 tablespoons (45ml) extra-virgin olive oil
• 1 medium carrot (about 4 ounces; 170g), julienned
• 1 medium celery rib (about 2 1/2 ounces; 75g), finely diced
• 1 medium clove garlic (5g), minced
• 1 medium white or yellow onion (about 8 ounces; 225g), finely chopped
• 1/3 red bell pepper, julienned
• 1 tablespoon dried oregano, preferably Chilean or good quality Italian
• 1 teaspoon Chilean ají de color or sweet paprika
• 1/2 teaspoon ground cumin
• 1 teaspoon (5g) kosher salt; for table salt use half as much by volume or the same weight
• Freshly ground black pepper
• 1 pound (455g) waxy potatoes (such as red potatoes or new potatoes), peeled and cut into 1-inch pieces
• 1 cup frozen peas
• For Serving:
• 2 large eggs, beaten
• 1 cup (lightly packed) finely chopped cilantro leaves and tender stems
• Chilean merken, a pinch per portion, or crushed red pepper flakes or a few drops hot sauce

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