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
In a bowl, beat the egg and gradually add sifted flour until it absorbs the egg.
Roll the dough out thin like a wafer and lightly dredge with flour.
Cut and cook
Roll the dough into a large roll and slice from the ends.
Drop the noodles into the soup about five minutes before serving.
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.
-
Egg + flourtop 15% of all pairsSmell alikelowCooked 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 dough and adds richness and structure to the noodles.
- Sifted flour
- Forms the main structure of the noodles, and its gluten gives them chew once the dough is rolled.
The step that matters
Adding the noodles to the soup. Fresh noodles cook in only a few minutes. Adding them too early lets them over-soften and go mushy, so they should go in close to serving time.
“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.
More noodle soup recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.