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Alsatian Fresh Noodles

A fresh noodle recipe using eggs, flour, salt, vinegar, and butter.

From the Wikibooks Cookbook · 5 ingredients
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Why it works: White wine and butter are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 5,083 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Alsatian Fresh Noodles

Serves 6
Time7–8 minutes

Ingredients

Directions

Make the dough

  1. Break the eggs and place in a large bowl.

  2. Mix in salt and vinegar.

  3. While mixing, gradually add the flour.

  4. Work the dough for several minutes until it is smooth.

  5. Roll dough into a ball and wrap in a dry cloth.

  6. Allow to rest for 1 hour.

Shape and dry

  1. Divide the dough into pieces the size of a tennis ball and flatten on the work surface to a thickness of 2 mm (⅛ inch).

  2. Allow the dough to dry for 30 minutes, turning the rounds frequently.

  3. One can also dry them by suspending them from a cord or over a broom handle placed on the backs of two chairs.

  4. Flour each round and roll it up on itself.

  5. Cut into slices 3–4 mm (¼ inch) thick.

  6. Unroll to obtain the noodles, and spread out on a large tray without tangling them.

Cook and serve

  1. Fill a large pot with salted water; bring to a boil.

  2. Plunge in the noodles and simmer for 7–8 minutes.

  3. Drain the noodles and toss with melted butter.

Nutrition, whole recipe (rough)

638Calories
19 gProtein
18 gFat
96 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Vinegar1 tbsp (15ml) distilled3
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 Wikibooks Cookbook.

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. White wine + buttertop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. White wine + vinegartop 11% of all pairs
    Smell alikemoderate
    Cooked together1,776 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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
Provide structure and richness, binding the flour into a firm, elastic dough.
Flour
Forms the gluten network that gives the noodles their body and chew.
Melted butter
Adds fat and flavour and keeps the cooked noodles from sticking together.

The step that matters

Working the dough until smooth. Kneading develops gluten so the dough becomes elastic; under-worked dough stays crumbly and tears when rolled thin. Resting afterward relaxes the gluten so it rolls out without springing 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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