Skip to main content
Main

German Noodle Soup

A soup made with boiled noodles formed from eggs and fine flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

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 Noodle Soup

Ingredients

Directions

Make the dough

  1. In a bowl, combine 2 eggs with enough fine flour to make a thick, consistent dough.

  2. Knead the dough well and roll it out thin.

  3. Let the rolled dough sit for a few minutes to dry.

  4. Cut the dough into fine strips of desired length.

Cook and serve

  1. Add the strips to boiling soup and cook until done.

  2. Serve hot.

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 firm, elastic dough that holds its shape when rolled and cut.
Fine flour
Provides the starch and gluten structure that lets the dough be kneaded, rolled thin and cut into strips.

The step that matters

Letting the rolled dough sit to dry. The dough needs to be dry enough on the surface to hold its shape when cut into strips. If it is still tacky, the strips stick together and tear, and they cook up gummy in the soup.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes