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Noodles for Soup

A recipe for homemade noodles served in a flavored soup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Noodles for Soup

Ingredients

Directions

Make the noodles

  1. Beat the eggs and add salt.

  2. Stir in flour until the mixture is a stiff paste.

  3. Flour the rolling pin and board, then roll the paste into three strips.

  4. Let the strips dry for an hour.

  5. Roll each piece into a long roll and cut into thin slices.

  6. Shake the slices apart and let them dry to prevent sticking.

Cook and serve

  1. Drop the noodles into the skimmed soup and boil for 20 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. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Onion + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + carrottop 13% of all pairs
    Smell alikemoderate
    Cooked together8,029 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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 into a firm dough and add richness to the noodles.
Butter
Adds fat and richness as the base for cooking the vegetables.
Flour
Forms the stiff paste that holds the noodles together and thickens the soup.
Curry powder
Adds aroma and warm spice flavour to the soup.
Lemons
Adds acidity that brightens the rich soup.

The step that matters

Drying the noodle slices. Drying the cut noodles firm helps them keep their shape and stops them sticking together, so they hold up when boiled in the soup.

Swap the onion

How well each one fits the dish's main ingredients (egg, flour, butter, carrot, celery, veal, meat):

  1. Leekfits better
  2. Parsnipfits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against egg, flour, butter, carrot, celery, veal, meat. Candidates are from the same food group and used in at least 100 recipes.

“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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