Skip to main content
Main

Home Made Noodles

A simple fresh noodle recipe made from egg yolks and flour, dried and boiled in soup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

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. Combine the yolks of 4 eggs with enough flour to make 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 fine strips.

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

Cook

  1. Drop the noodles slowly into any kind of soup and boil for 5 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
Add richness and firmness, binding the flour into a dough that holds its shape.
Flour
Forms the gluten network that gives the noodles structure and lets the dough be rolled thin.

The step that matters

Combine the yolks with enough flour to make a firm paste.. A dough that is too wet sticks to the board and tears when rolled thin, while enough flour gives a firm dough that holds its shape and cuts cleanly into strips.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes