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Chicken Noodles

A simple soup of boiled chicken broth with egg noodles made from a stiff dough.

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 ↓

Chicken Noodles

Ingredients

Directions

Make the dough

  1. Beat the eggs together.

  2. Add a pinch of salt.

  3. Gradually add flour until the mixture is stiff.

  4. Roll the dough very thin.

  5. Sprinkle the dough with flour.

  6. Let the dough dry.

Cut and cook the noodles

  1. Roll the dough like a jelly roll.

  2. Cut the roll very thin, intersecting it twice before slicing.

  3. Drop a few noodles at a time into boiling chicken broth and cook for 20 minutes, stirring occasionally.

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
Add structure and richness, helping the dough bind and hold its shape.
Flour
Builds the gluten network that gives the dough its stiffness and chewy bite.

The step that matters

Let the dough dry. Drying lets surface moisture evaporate so the thinly rolled dough can be cut cleanly and will not turn gummy or stick together in the broth.

“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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