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Egg Noodles II

Egg noodles made from egg yolks, whole egg, flour, water, salt, pepper, and olive oil.

From the Wikibooks Cookbook · 7 ingredients
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Why it works: Pepper and olive are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 30,263 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Egg Noodles II

Ingredients

Directions

Make the dough

  1. In a bowl, beat together egg yolks, egg, salt, and pepper.

  2. Stir in water, then flour.

  3. Knead into ball.

Shape the noodles

  1. Roll out on a floured surface until 2–4 mm (1/16–⅛ inch) thick.

  2. Cut into noodles 6 mm (¼ inch) wide.

Cook

  1. Bring water to a boil in a pot, and add oil.

  2. Add noodles to boiling water, and cook until done.

Nutrition, whole recipe (rough)

658Calories
20 gProtein
20 gFat
97 gCarbs

Counts 5 of 6 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Olive Oil1 tbsp (14g)119
Egg1 large egg (50g)78
Black Pepper1 tsp ground (2.3g)6
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 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. Pepper + olivetop 11% of all pairs
    Smell alikemoderate
    Cooked together30,263 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + olivetop 19% of all pairs
    Smell alikemoderate
    Cooked together16,871 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + olivetop 31% of all pairs
    Smell alikemoderate
    Cooked together15,340 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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 yolks
Add richness and fat, giving the noodles a tender texture and yellow color.
Whole egg
Provides protein that helps bind the dough into a cohesive sheet.
Flour
Forms the gluten network that gives the noodles their structure and chew.
Water
Hydrates the flour so gluten can develop and the dough becomes workable.

The step that matters

Rolling the dough thin and even. Gluten needs time to relax, and dough rolled unevenly cooks unevenly, so some noodles turn mushy while others stay raw in the center. Keeping the sheet within the stated thickness gives a consistent bite.

“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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