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Noodles

A simple egg noodle recipe made by kneading a stiff dough, rolling thin, drying, then boiling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Egg and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Noodles

Oven, in the book's wordsA warm oven

Ingredients

Directions

Make the dough

  1. Beat the eggs slightly and mix with water and salt.

  2. Add enough flour to form a stiff dough and knead for 15 minutes.

Shape the noodles

  1. Cut off small pieces and roll them thin like wafers.

  2. Sprinkle with flour, roll tightly, and cut into thin slices or threads.

Dry and cook

  1. Let them dry in a slightly warm oven for 1 hour.

  2. Before serving, boil in salted water for 15 minutes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Egg and flour barely smell alike, yet cooks put them together in 106,462 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Bind the flour and add richness, structure and tenderness to the noodles.
Flour
Forms the gluten network that gives the stiff dough its structure and chew.
Water
Hydrates the flour so the gluten can develop into a workable dough.

The step that matters

Kneading the stiff dough. Kneading develops the gluten network that gives noodles their chew. Too little kneading leaves them weak and prone to tearing when rolled and cooked.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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