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Combine the flour and water in a large bowl and mix until it comes together into a rough, shaggy dough.
Knead 5–10 minutes, until it's smooth, stretchy, and springs back when you press it.
Submerge the dough fully in a bowl of water and rest 30 minutes.
Knead the dough under the water until the water gets too cloudy to see through, then pour it off and add fresh. Repeat 3–4 times.
Squeeze out as much water as you can, then rest the gluten 1 hour.
Divide into 6 small pieces. Stretch each into a long rope, then tie it into a knot.
Heat 1 tbsp of oil in a heavy bottom pan, then sear the knots first, about 1 minute per side.
Pour in your broth and simmer gently about 20 minutes.
Gentle heat always. Soft simmer, never a hard rolling boil. If it cooks too hot it will puff up spongy and bread-like. Gentle heat keeps it dense.
The stock is the flavour. It is naturally plain, any flavour comes from the cooking stock.