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1
To make the little dumplings, pulse the olive oil, semolina flour, egg yolk, and 1 teaspoon salt in the bowl of a food processor.
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2
Stream in 1 tablespoon of water, and continue to pulse until the dough comes together in a ball.
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3
Wrap the dough in plastic wrap, and allow to rest in the refrigerator for 2 hours or overnight.
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4
When the dough has rested, take a little bit of dough, about the size of a pea, and roll it into a ball between your thumb and index finger or between your right index finger and left palm.
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5
Repeat until all of the dough has been formed into little balls.
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6
Place the nikitouches on a baking sheet lined with parchment paper, and cover them with a dry towel.
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7
Make sure that they are well separated, so that they dont stick together.
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8
Let the nikitouches dry for at least 8 hours but preferably overnight.
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9
Once they are dry, they can be stored in a tightly sealed jar.
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10
To make the bouillon, put the chicken in a pot and cover it with 8 to 10 cups of water.
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11
Add the celery, zucchini, onion, cinnamon stick, nutmeg, and salt and freshly ground pepper to taste.
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12
Bring to a boil, skim off the scum that rises, and lower the heat, and simmer, partially covered, for about 30 minutes.
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13
Add the nikitouches, and simmer gently, covered, for 45 more minutes.
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14
They should double in size.
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15
To serve, remove the skin from the chicken, break the meat into chunks, and put several chunks in each individual bowl.
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16
Ladle the soup and the nikitouches over the chicken, and serve hot.
