Noodles for Soup
Ingredients
Directions
Make the dough
Mix the flour and salt in a bowl.
Roll out the dough until it is as thin as a wafer.
Dust the dough with a little flour.
Roll the dough into a log and cut thin slices.
Cook the noodles
Shake the slices into the soup lightly while mixing.
Boil the noodles in the soup for 10 minutes.
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
What each ingredient does
- Flour
- Forms the dough structure that holds the noodles together while they cook.
- Sea salt
- Seasons the dough and tightens its gluten structure for easier rolling.
The step that matters
Shake the slices into the soup lightly while mixing. Adding noodle slices in small amounts while stirring keeps them from clumping together, so each noodle cooks evenly and separates cleanly.
“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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