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Diabetic Noodles

A simple noodle made from diabetic flour and egg yolks.

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 ↓

Diabetic Noodles

Ingredients

Directions

Make the dough

  1. In a bowl, beat the yolks of the eggs well.

  2. Add warm water and salt, mixing until combined.

  3. Gradually stir in the Lister's Diabetic Flour until a dough forms.

  4. Knead the dough on a floured surface until smooth.

Cut and dry

  1. Roll out the dough until almost dry, then cut into fine strips.

  2. Allow the noodles to dry thoroughly before using.

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
Egg yolks add richness and help bind the dough into a smooth, elastic sheet.
Lister's diabetic flour
Forms the main structure of the dough, giving the noodles their body once it is kneaded.
Warm water
Adds moisture so the flour hydrates and the dough becomes pliable enough to roll.

The step that matters

Allow the noodles to dry thoroughly before using. Any moisture left in the noodles lets them clump together and can encourage mould during storage. Fully dried noodles keep their shape and store well.

“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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