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Consomme Au Nouilles.

A clear soup served with thin nouilles made from flour, egg, salt, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Flour and egg 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 ↓

Consomme Au Nouilles.

Ingredients

Directions

Make the dough

  1. Make a hole in the center of the flour.

  2. Sprinkle salt into the hole.

  3. Break the egg into the hole.

  4. Mix with a little water using your palm until a smooth ball forms.

  5. Wrap the dough in a cloth.

  6. Let it rest for 1 hour.

  7. If the dough is too dry, add a few drops of water.

  8. Ensure the dough is stiff.

Shape the noodles

  1. Roll out the dough very thin.

  2. Flour the dough well.

  3. Fold the dough lengthwise.

  4. Cut into narrow strips.

  5. Shake the strips.

  6. Let them rest covered for a short while.

Cook and serve

  1. Boil the strips in salted water.

  2. Strain and drain.

  3. Serve in consommé.

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. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and egg 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

Flour
Forms the structure of the dough so the noodles hold their shape when boiled.
Egg
Adds richness and binds the dough, giving the noodles firmness and a tender bite.
Water
Hydrates the flour so the dough comes together into a smooth, elastic ball.

The step that matters

Ensure the dough is stiff. Flour absorbs water as the dough rests and is worked, so a dough that is too wet becomes sticky and hard to roll thin. Keeping it stiff lets the strips hold their shape in boiling water instead of turning soft or breaking apart.

“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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