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Matzos Meal Noodles for Soup

A quick egg and matzo meal pancake cut into noodles and added to soup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Egg and potato are a kitchen classic. They rank in the top 29% of all ingredient pairs, and cooks put them together in 4,978 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Matzos Meal Noodles for Soup

Ingredients

Directions

Make the noodles

  1. In a bowl, add salt to the eggs and beat slightly.

  2. Stir in the matzo meal or potato flour until combined.

  3. Heat a little fat in a skillet over medium heat.

  4. Pour in the egg mixture and cook until set on one side, then flip to cook the other side.

  5. Roll the pancake and cut it into noodles ⅛ inch wide.

Serve

  1. Drop the noodles into boiling soup just before serving.

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. Egg + potatotop 29% of all pairs
    Smell alikemoderate
    Cooked together4,978 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Bind the batter and set into a firm pancake that can be cut into noodles.
Matzo meal or potato flour
Absorbs moisture and gives the egg mixture body so it holds together when cooked.

The step that matters

Cooking the pancake. Cook over medium heat until the first side is fully set before flipping. If it is too hot, the outside browns before the egg sets; if too cool, it stays wet and tears when rolled and cut.

“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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