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Semolina Soup a LA Paleemo

Semolina soup made with wheaten and Turkish wheat flour, egg yolks, cream, spices, and game consommé.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Pepper and nutmeg match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 13,015 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Semolina Soup a LA Paleemo

Ingredients

Directions

Make the pasta

  1. Mix wheaten flour and Turkish wheat flour on a clean surface.

  2. Make a hollow in the center and add egg yolks, cream, pepper, salt, and nutmeg.

  3. Knead into a firm paste, then roll it out thinly with a rolling pin.

  4. Cut into 1-inch wide bands and shred to resemble vermicelli.

  5. Dry the shreds on a baking sheet for 4 hours.

Cook and serve

  1. Add the dried shreds to boiling game consommé and skim.

  2. Let it gently boil until serving, then add minionette pepper.

  3. Serve with grated Parmesan cheese on the side.

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. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Wheat + nutmegtop 9% of all pairs
    Smell alikestrong
    Cooked together359 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  4. Flour + wheattop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Cream + nutmegtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg yolks
Bind the flour into a rich, firm dough and add tenderness and colour.
Wheaten flour
Provides the gluten structure that lets the dough be rolled and shredded.
Turkish wheat flour
Adds more wheat protein and body to the dough so the shreds hold their shape.
Grated parmesan cheese
Adds salty, savoury flavour to the finished soup.

The step that matters

Drying the shreds. The shreds must dry fully before entering the broth; damp pasta softens, clumps and turns gummy. Drying firms the dough so it keeps its texture while simmering.

“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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