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Fresh Pasta

By williamssonoma · From Open Recipes · 6 ingredients
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Why it works: Flour and semolina match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and 310 recipes mention both. Both carry isobutyraldehyde, which smells malty, green. The science ↓

The recipe

Ingredients

Contains: egg, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By williamssonoma. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Flour + semolinatop 2% of all pairs
    Aroma overlapstrong
    Mentioned together310 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + eggtop 8% of all pairs
    Aroma overlaplow
    Mentioned together104,138 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Semolina + olivetop 9% of all pairs
    Aroma overlapmoderate
    Mentioned together166 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Semolina + eggtop 15% of all pairs
    Aroma overlapstrong
    Mentioned together326 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Flour + olivetop 15% of all pairs
    Aroma overlaplow
    Mentioned together13,452 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and egg share little aroma chemistry, yet 104,138 recipes mention both: they likely work on texture and structure more than aroma.

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