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German Noodles

German Noodles are made from eggs, flour, and salt, then boiled and served with sauce.

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 ↓

German Noodles

Oven, in the book's wordsA hot oven

Ingredients

Directions

Make the dough

  1. Mix the eggs with enough flour to make a stiff paste.

  2. Knead well, using plenty of flour until all moisture is absorbed.

Shape and cook

  1. Roll the dough as thin as paper and dry it near the fire.

  2. Cut into strips half an inch wide.

  3. Poach the strips in a large pot of boiling salted water for 5 minutes.

  4. Drain and serve in soup or alone with a good sauce.

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
Bind the flour into a stiff dough and add richness and structure to the noodles.
Flour
Forms the dough's structure; kneading it in absorbs moisture so the dough becomes firm enough to roll.

The step that matters

Kneading until all moisture is absorbed. Flour must fully absorb the egg moisture. If the dough stays sticky it will tear when rolled and turn gummy when poached, so keep adding flour and kneading until it feels firm and dry.

“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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