If you have a leftover ham bone in the freezer, you can use it and speed up the cooking time to just 45 minutes. If you have the time to cook the broth from the hocks, however, that’s best. The flavor the hocks impart is just incredible. Recipe courtesy of David Venable, host of QVC's cooking show In the Kitchen with David.
Place the ham hocks and water in a large stockpot and bring to a boil. Skim any foam that rises to the top of the water.
Add the onion, carrots, celery, garlic, salt, pepper, bay leaves, parsley, thyme, and cloves to the pot. Reduce the heat to medium-low and simmer, until the ham hocks are tender, about 2 hours.
Pour the ham stock through a fine-mesh colander into a large bowl. Reserve the hocks and discard the remaining cooked ingredients. Pour the stock back into the stockpot.
Remove the skin from the ham hocks and discard. Next, pull the cooked meat from the bones and cut into ¼-inch cubes and set aside.
Combine the flour, egg, and salt in a medium bowl and mix well, with clean hands, until crumbly. Add the water by the teaspoon until you're able to mold the dough into a ball. (Add more flour if the dough becomes too wet.)
Spread a generous amount of the flour on a flat surface and place the dough on top. Coat a rolling pin with more flour and roll out the dough, flipping it often to prevent sticking, until it's about ⅛-inch thick.
Loosely fold the dough in half and use a knife to cut it into ½-inch strips. Carefully unfold the noodles and then cut the strips into ½-inch squares. Place the squares onto a large cutting board and let them dry, about 2 hours, or until brittle.
Bring the ham stock to a boil, and then reduce the heat to medium. Add the chopped onions, celery, carrots, dried parsley, reserved ham hock meat, and the pre-cooked ham cubes and cook for 15 minutes. Gently add in the noodles. Reduce the heat to medium-low and cook until the noodles are soft, but not mushy, about 20 minutes. Season the soup with salt and black pepper.