Why it works: Flour and egg 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 ↓
Egg Noodles
Ingredients
Directions
Make the dough
In a medium bowl, add flour, baking powder, salt, and egg substitute. Mix well.
Place dough on a heavily floured surface. Knead until smooth.
With a rolling pin, roll out to 1/8-inch thickness.
Cut into 1/8 or ¼-inch strips.
Cook and serve
In a 3-quart saucepan, add broth or water. Bring to a boil.
Add noodles. Reduce heat to medium.
Cook uncovered 8-10 minutes or until done, stirring occasionally.
Remove from heat. Drain.
Place in a serving bowl. Serve.
Nutrition, whole recipe (rough)
Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg Substitute | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
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.
-
Flour + eggtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
Flour and egg 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
- Flour
- Forms the dough's structure once kneaded and rolled into noodles.
- Egg substitute
- Binds the dough and adds richness and tenderness to the noodles.
- Baking powder
- Lightens the dough slightly, giving the noodles a more tender bite.
The step that matters
Kneading the dough until smooth. Kneading develops gluten, which gives the noodles their chew and keeps them from tearing when rolled thin. Under-kneaded dough is crumbly and rolls unevenly.
“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.
More egg noodles recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.