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Dessert

Homemade Noodles

A simple dough of egg, oil, salt, and flour, rolled thin, sliced, and dried.

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 ↓

Homemade Noodles

Time2 hours

Ingredients

Directions

Make the dough

  1. Combine 1 beaten egg, 2 tablespoons oil, and 1/2 teaspoon salt in a bowl.

  2. Add enough of 1 cup of flour to make a stiff dough.

  3. Let the dough rest for 10 minutes.

Roll and cut

  1. Roll the dough very thin (about an 18x12 inch rectangle) on a floured surface.

  2. Let the rolled dough stand for 20 minutes.

  3. Roll the dough loosely up.

  4. Slice the rolled dough into 1/4 inch wide pieces.

Dry

  1. Unroll the slices, spread them out, and let them dry for 2 hours.

Nutrition, whole recipe (rough)

652Calories
19 gProtein
20 gFat
96 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Olive Oil1 tbsp (14g)119
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. 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

Egg
Binds the flour and adds richness and structure to the dough.
Oil
Adds fat that keeps the noodles tender and easier to roll.
Flour
Forms the gluten network that gives the dough its structure and chew.

The step that matters

Rolling the dough very thin. Thin dough cooks through evenly and gives a tender noodle. Rolling it thick leaves a dense, doughy texture. The rest periods relax the gluten so the dough stretches without snapping back.

“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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