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Noodles for Soup

A simple dough of egg, flour, and salt is rolled thin, sliced into strips, and added to soup.

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

Noodles for Soup

Ingredients

Directions

Make the dough

  1. Combine one egg with enough sifted flour in a bowl to form a dough.

  2. Add a little salt to the mixture.

Shape the noodles

  1. Roll the dough out as thin as a wafer.

  2. Lightly dredge the rolled dough with flour.

  3. Roll the dough into a large roll.

  4. Slice the roll into thin strips.

  5. Shake out the strips loosely and add them to the soup before serving.

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

Egg
Binds the flour into a cohesive dough that holds together when rolled thin.
Sifted flour
Provides the gluten structure that gives the noodles their chew and shape.

The step that matters

Dredging with flour before rolling. Light dusting keeps the thin dough from sticking to itself and the surface, so the strips separate cleanly after slicing. Too much flour can make the noodles dry or floury-tasting.

“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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