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To Make Noodles for Soup

A simple egg and flour noodle made by rolling, cutting, and boiling in soup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 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 ↓

To Make Noodles for Soup

Ingredients

Directions

Make the dough

  1. Beat the egg in a bowl.

  2. Gradually add flour until a very stiff dough forms.

Shape the noodles

  1. Roll the dough out into a thin sheet and flour it.

  2. Roll the sheet up tightly like a sheet of paper.

  3. Cut the rolled dough into thin shavings, similar to cabbage for slaw.

  4. Flour the cut noodles to prevent sticking.

Cook

  1. Add the noodles to boiling soup and let them cook for 10 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
Binds the flour into a cohesive dough and adds richness and structure.
Flour
Forms the gluten network that gives the dough its stiff, elastic structure.

The step that matters

Rolling the dough thinly. A sheet that is too thick will cook unevenly and stay doughy in the centre. Rolling it thin and evenly lets the noodles cook through in the same time and keeps their texture consistent.

“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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