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Home Made Noodles

A simple noodle recipe using egg yolks and flour, formed into thin strips and boiled in soup.

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

Home Made Noodles

Ingredients

Directions

Make the dough

  1. In a bowl, mix the egg yolks with enough flour to form a firm paste.

  2. Roll the dough as thin as possible and cut it into 1-inch wide bands.

Cut the noodles

  1. Dust the bands with flour and stack four of them on top of each other.

  2. Cut the stacked bands into the finest strips.

  3. Separate the strips and spread them on a board to dry for a few minutes.

Cook

  1. Drop the noodles slowly into chicken or any kind of soup and boil for five 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. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked 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 yolks
Provide fat and richness, giving the noodles a tender texture and golden color.
Flour
Forms the structure of the dough, holding the noodles together as they are rolled and cut.

The step that matters

Rolling the dough thin. Thin dough cooks through quickly and stays tender, while thick dough stays dense and chewy in the center. Dusting the bands with flour keeps them from sticking as they are stacked 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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