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Home-made Noodles for Soup

These homemade noodles are made from eggs, flour, and water, boiled and then fried in butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Home-made Noodles for Soup

Ingredients

Directions

Make the dough

  1. Beat the eggs in a bowl until light.

  2. Add salt and enough water to make a mixture.

  3. Gradually sift in flour, mixing with a spoon until a stiff dough forms.

  4. Knead in more flour by hand until the dough is stiff enough to roll out.

Shape the noodles

  1. Roll the dough very thin.

  2. Sprinkle the rolled dough with flour and rub it in.

  3. Fold the dough over, roll it up, and cut it into fine strips.

Cook and fry

  1. Boil a pot of water with a little salt.

  2. Drop the noodles into the boiling water.

  3. Cook the noodles for 5 to 6 minutes until tender.

  4. Drain the noodles.

  5. Fry the noodles in plenty of butter until golden.

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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 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 + 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
Bind the flour and add richness, structure and color to the dough.
All-purpose flour
Forms the gluten network that gives the dough its stiffness and chewy bite.
Butter
Adds fat and browning when the cooked noodles are fried until golden.

The step that matters

Rolling the dough very thin. Thin dough cooks through evenly in a few minutes and stays tender. Thick sheets stay doughy in the center and cook unevenly.

“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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