Place flour in a large bowl and add a little salt and as much pepper as you want. I like to add enough so that the dough is speckled. Add the reserved chicken broth 1/2 cup at a time, stirring well after each addition. You want the dough to form a ball and not be too sticky to work by hand.
Place dough on a floured work service, and knead a few times to work all of the loose chunks in. Add more flour if needed. Roll dough out to 1/4 inch thick and cut into bite sized strips, circles, rectangles, hearts, etc. Once they are all cut up, drop them a few at a time into the boiling broth. Once all are in, cover, reduce heat and cook for 10 minutes.