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A simple soup made with homemade egg noodles simmered in veal, chicken, or other broth and garnished with parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and parsley are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 16,675 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Soups

Ingredients

Directions

Make the noodles

  1. Mix flour, egg, and salt to form a dough.

  2. Roll the dough thinly, then cut into narrow strips.

Cook and serve

  1. Prepare broth in advance and ensure it is boiling.

  2. Drop the noodles into the boiling broth and cook for 30 minutes.

  3. Garnish with parsley 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. Flour + parsleytop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Veal + parsleytop 17% of all pairs
    Smell alikelow
    Cooked together4,766 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Egg + parsleytop 21% of all pairs
    Smell alikemoderate
    Cooked together18,765 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Egg + vealtop 28% of all pairs
    Smell alikelow
    Cooked together6,845 recipes

    Shared aroma: 2-nonenal (fatty, green).

Flour and egg 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

Flour
Forms the dough's structure and gives the noodles their body.
Egg
Binds the dough and adds richness and firmness to the noodles.

The step that matters

Drop the noodles into the boiling broth and cook for 30 minutes. The broth must be at a full boil when the noodles go in, so the dough cooks evenly and the noodles keep their shape instead of going soft or sticking together.

Swap the parsley

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

  1. Capersfits better
  2. Nutmegfits better
  3. Turmericfits about as well
  4. Parsleythe original

Fit is the average pairing score against flour, egg, veal. 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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