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
Beat the egg in a bowl.
Add a pinch of salt and enough flour to form a stiff dough.
Shape the noodles
Roll out the dough into a very thin sheet.
Dredge the sheet with flour to prevent sticking.
Roll the sheet up tightly.
Slice the rolled dough finely, similar to cutting cabbage for slaw.
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
- Egg
- Binds the flour into a cohesive dough and adds richness and structure to the noodles.
- Flour
- Forms the dough's structure, and its surface dusting keeps the sheet from sticking while rolling.
The step that matters
Rolling the dough very thin. A thin sheet cooks through quickly and stays tender, while a thick sheet stays chewy and doughy in the center. Dredging with flour before rolling up prevents the layers from fusing together.
“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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