Pasta dishes are always a good idea!
Sift the flour on a surface, form a bulge in the middle. Add the eggs, oil and salt to the bulge and knead with your hands until you have a smooth pasta dough. If it is very difficult, add a little water. But only a little bit, because the dough should be firm. Roll the dough into a ball, wrap in plastic wrap and rest in the refrigerator for about 1 hour. Now roll out the dough in a pasta machine and cut it into 1.5 cm wide strips with an attachment. (You can also use dried tagliatelle or other ribbon noodles).
Rinse the chicken inside and out. Place in a saucepan with the lemon zest and parsley. Cover with water, season with salt, season with pepper and bring to a boil in an open saucepan. Cut the onion in half with the peel, brown the cut surfaces in a frying pan without fat or on a hot stove top and add. Cook the chicken at moderate temperature in 1 and a quarter hours. Take it out and put it aside. Pour the clear soup into a second saucepan and heat again.
Remove the skin from the chicken, take out the meat and cut it into pieces. Add the carrot sticks and the leek rings to the clear soup and cook for about five minutes. Add the sausages and reheat briefly.
Cook the pasta in bubbling hot salted water until al dente.