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 ↓
Noodle Soup
Ingredients
Directions
Make the broth
Boil the soup bone in water until tender.
Make the noodles
In a bowl, mix the eggs, salt, and enough flour to form a very thick dough.
Roll the dough out very thin and let it dry.
Once dry, roll it up and slice it very thin.
Cook
Cook the noodles in the broth 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
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.
-
Egg + flourtop 15% of all pairsSmell alikelowCooked 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 richness and help bind the dough so it holds together when rolled.
- Flour
- Forms the gluten network that gives the dough structure and lets it be rolled thin.
- Soup bone
- Releases flavor and body into the water as it simmers, giving the broth its base.
The step that matters
Roll the dough very thin. A thin, even sheet dries uniformly, so the noodles set firmly when sliced. Thick or uneven dough dries unevenly and cooks at different rates 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.
More noodle soup recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.