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Grandma's Home-Made Noodles

A simple homemade noodle dough made from egg, milk, flour, and salt, rolled thin, sliced, dried, and boiled.

From the Recipes Wiki (Fandom) · 4 ingredients
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Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Grandma's Home-Made Noodles

Time10 minutes

Ingredients

Directions

Make the dough

  1. Combine egg, salt and milk.

  2. Gradually add flour to make a "stiff" dough.

  3. Roll out, very thin, on a lightly floured surface.

  4. Let stand 20 minutes.

Cut and dry

  1. Roll up and slice 1/8 inch thick.

  2. Spread out slices and air dry for 2 hours.

Cook

  1. Drop into boiling, salted water or broth.

  2. Cook for 10 minutes.

Nutrition, whole recipe (rough)

682Calories
27 gProtein
14 gFat
108 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

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.

  1. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

Milk and flour barely smell alike, yet cooks put them together in 78,219 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

Egg
Binds the dough and adds richness and structure to the noodles.
Flour
Forms gluten that gives the noodles their structure and chew.
Milk
Adds moisture that helps the dough come together and stay tender.

The step that matters

Gradually add flour to make a stiff dough. Flour is added in stages because the amount needed depends on the egg and milk. Too much flour makes the dough dry and the noodles tough. Too little leaves the dough sticky and hard to roll thin.

“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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