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 noodles
In a bowl, beat the eggs and mix in the flour until it forms a dough.
Roll out the dough until it is as thin as a wafer, dusting with flour as needed.
Roll the dough into a log and cut thin slices from the edge.
Shake out the slices into long strips.
Cook in the soup
Add the noodle strips to the soup and boil 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.
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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
- Bind the flour into a dough and add richness and structure to the noodles.
- All-purpose flour
- Forms the gluten network that gives the dough its structure and chew.
The step that matters
Rolling the dough thin. Dough rolled as thin as a wafer cooks through quickly and keeps a tender bite. Thick dough stays doughy in the centre and can cook unevenly, so the sheet needs to be even and thin throughout.
“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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