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Noodles for Soup

A simple noodle recipe made from eggs, milk, and flour, boiled in broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 ↓

Noodles for Soup

Ingredients

Directions

Make the dough

  1. In a bowl, combine eggs and milk.

  2. Add flour gradually until a stiff dough forms.

  3. Roll the dough as thin as possible.

  4. Place the rolled dough in a dry area for at least 1 hour.

Cut and cook

  1. Roll it up and cut into thin strips.

  2. Drop the noodles into boiling broth a few at a time.

  3. Cook for 20 minutes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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

Eggs
Provide structure and richness, binding the flour into a firm, elastic dough.
Milk
Adds moisture and softness, helping the dough come together and roll smoothly.
Flour
Forms the gluten network that gives the noodles their chewy structure once cooked.

The step that matters

Resting the rolled dough. Letting the rolled dough dry for at least an hour firms its surface so it cuts cleanly into strips instead of sticking or tearing. Flour gradually added keeps the dough stiff enough for this.

“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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