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Noodles Fob Soup

A simple noodle recipe made from eggs and flour, 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 ↓

Noodles Fob Soup

Ingredients

Directions

Make the dough

  1. Beat the eggs and add a little salt.

  2. Stir in enough flour to make a stiff paste.

  3. Flour the rolling pin and board.

  4. Roll the paste smoothly.

Shape the noodles

  1. Roll it into three strips.

  2. Let them dry for an hour.

  3. Roll each piece into a long roll.

  4. Cut into thin slices.

  5. Shake the slices apart.

  6. Let them dry to prevent sticking.

Cook

  1. Drop the noodles in.

  2. Boil for twenty 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

Eggs
Bind the dough and add richness and firmness to the noodles.
Flour
Forms the gluten network that gives the stiff paste its structure.

The step that matters

Let the cut noodles dry before cooking. Moist surfaces stick together, so drying the cut slices firms their outer layer and keeps the noodles separate in the pot.

“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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