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Romanian Noodles

Egg and flour noodles made by rolling thin sheets and cutting into strips.

From the Recipes Wiki (Fandom) · 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 ↓

Romanian Noodles

Time5-10 minutes rest, 15-20 minutes drying

Ingredients

Directions

Make the dough

  1. Sift the flour.

  2. Make a hole in the middle and pour the eggs inside.

  3. Mix them with a little flour.

  4. Add the water and salt.

  5. Make a stiff dough.

  6. Divide the dough into three parts.

  7. Work each third a little.

  8. Make each into a ball.

  9. Let the balls rest, covered, for 5-10 minutes.

Shape and cut the noodles

  1. Take each ball and make a sheet as thin as possible.

  2. Place the sheet on a floured cloth and let dry.

  3. When half dry, cut 1‑inch wide strips.

  4. Place 4‑5 strips on top of one another.

  5. Cut, with a very sharp knife, into very thin strips.

  6. Spread the noodles onto a clean surface.

  7. Let dry for another 15‑20 minutes.

  8. They can be used afterwards.

Nutrition, whole recipe (rough)

533Calories
19 gProtein
6 gFat
96 gCarbs

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
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Egg1 large egg (50g)78
Salt1 tsp (6g)0
Waternot in our table0

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. 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 and structure to the dough.
Flour
Forms the main structure of the dough once mixed with liquid.
Water
Hydrates the flour so the dough becomes elastic and workable.

The step that matters

Make a sheet as thin as possible. Gluten in the dough needs resting and thin rolling to stay workable; sheets that are too thick cook unevenly and turn chewy. Drying the sheet partly before cutting keeps the strips from sticking together.

“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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