Tender but hearty handmade noodles, simply made with flour, eggs, and whole-milk yogurt, are the star of the show here.
2 cups plus 1 tablespoon all-purpose flour, divided, plus more for work surface1 1/2 tablespoons kosher salt, divided, plus more to taste1 bunch celery, stalks cut into large pieces Preheat oven to 300°F. Heat oil in a large Dutch oven over medium. Place 1 tablespoon flour in a fine wire-mesh strainer, and sprinkle all over beef. Season with 1 tablespoon salt and 1 teaspoon pepper. Add beef to Dutch oven; cook, turning occasionally, until deeply browned on all sides, 20 to 25 minutes.
While meat cooks, stir together eggs, yogurt, 1 teaspoon salt, remaining 2 cups flour, and remaining 1/2 teaspoon pepper in a medium bowl just until dough comes together. Turn dough out onto a floured work surface; knead until it forms a ball. Continue to knead 4 minutes . Wrap in plastic wrap, and chill 2 hours.Remove plastic wrap, and roll dough out on a floured surface into a 14-inch square . Lightly sprinkle flour over top of dough.
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