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Noodle Soup

A soup made with stiff egg dough noodles simmered in seasoned broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Noodle Soup

Ingredients

Directions

Make the noodle dough

  1. Beat the eggs.

  2. Mix in the salt.

  3. Add enough flour to form a very stiff dough.

  4. Knead until smooth.

  5. Take a piece the size of a walnut.

  6. Roll it thin like a wafer.

  7. Roll all the pieces together like a jelly roll.

  8. Cut into very narrow strips.

Cook the noodles

  1. Stir the strips slowly into boiling broth 30 minutes before serving.

  2. Mix the egg, butter, sour milk, and baking soda.

  3. Add flour to make a thin dough.

  4. Cut into fine strips.

  5. Drop into boiling beef soup.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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 dough and add richness and structure to the noodles.
Flour
Provides the gluten structure that gives the noodles their body.
Butter
Adds fat for tenderness and flavor in the dough.
Sour milk
Its acidity reacts with the baking soda and adds tang to the dough.
Baking soda
Reacts with the acid in the sour milk to lighten the dough.

The step that matters

Stir the strips slowly into boiling broth. Dough strips added to boiling liquid can clump together or break apart if stirred roughly. Gentle stirring keeps them separate and lets them cook evenly through.

“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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