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Noodles for Soup

A simple noodle recipe made by beating eggs, adding salt and flour, rolling into thin strips, and cooking in broth.

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 ↓

Noodles for Soup

Ingredients

Directions

Make the dough

  1. Break the eggs into a bowl and beat until light.

  2. Add a pinch of salt.

  3. Gradually add flour until you have a very stiff dough.

  4. Turn the dough onto a clean surface and work it until smooth.

  5. Roll the dough very thin and cut it into narrow strips.

Cook and serve

  1. Prepare a well-seasoned veal, chicken, or other broth and bring it to a boil.

  2. Drop the noodles into the boiling soup half an hour 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 + 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

Eggs
Bind the flour and add richness, structure and tenderness to the noodle dough.
Flour
Forms the gluten network that gives the dough its structure and chewy bite.

The step that matters

Working the dough until smooth. Kneading develops gluten, which gives the noodles elasticity so they hold their shape instead of tearing or turning mushy in the broth.

“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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