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 ↓
Noodles for Soup
Ingredients
Directions
Make the dough
Beat the egg until light.
Add a pinch of salt and enough flour to form a stiff dough.
Roll out the dough very thin and dredge with flour to prevent sticking.
Cut and serve
Roll the dough up tightly and slice it finely like cabbage for slaw.
Strain the soup and add the noodles ten minutes before serving.
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.
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Egg + flourtop 15% of all pairsSmell alikelowCooked 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 dough and adds richness and tenderness to the noodles.
- Flour
- Forms gluten that gives the dough structure so it holds together when rolled.
The step that matters
Add the noodles ten minutes before serving. Noodles keep absorbing liquid while they sit in hot broth, so adding them shortly before serving prevents them from turning soft and swollen.
“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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