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Fine Noodles for Meat Soup

These are thin noodles made from flour, egg, and salt, dried and used in meat soup.

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

Fine Noodles for Meat Soup

Ingredients

Directions

Make the dough

  1. Place flour in the center of a clean surface.

  2. Make a small hole in the flour and break the egg into it; add salt and mix well with a knife.

  3. Knead the mixture with your hands until it forms a smooth mass.

  4. Divide the dough into two parts, forming small loaves, and let them rest covered for 15 minutes.

Roll and dry

  1. Roll out each loaf into thin sheets, using as little flour as possible.

  2. Place the rolled dough on a clean cloth and let it dry for 1 hour.

Cut and store

  1. Cut the dried dough into 1½ inch strips, then stack three or four strips and cut into thin noodles or small squares.

  2. Place the cut noodles on a sieve to dry completely.

  3. Use half of the noodles in soup and store the other half in a tightly closed bottle.

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

All-purpose flour
Forms the main structure of the dough that holds the noodles together.
Egg
Adds richness and binds the dough, giving the noodles firmness and a tender bite.

The step that matters

Rolling the dough thinly with little flour. Thin sheets cook quickly and stay tender, while too much added flour makes the dough dry and tough and can stop the sheets sticking neatly to each other. Rolling evenly also helps the noodles dry at a consistent rate.

“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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