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Noodles for Soup

Noodles made from egg, salt, and flour, boiled in broth and served with parsley.

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. Beat the egg slightly and add salt.

  2. Gradually add flour until a stiff dough forms.

  3. Knead the dough until smooth.

  4. Roll the dough thin, like paper.

  5. Cover the rolled dough with a towel and let it rest for 15 minutes.

Cut and dry

  1. Roll the dough like a jelly roll and cut it into thin slices.

  2. Unroll each slice and shake them out over a board to let them dry.

Cook and serve

  1. Add the dried noodles to consommé, beef, veal, or chicken broth and simmer for 20 minutes.

  2. Sprinkle parsley over the noodles 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 and adds richness and structure to the dough.
Flour
Forms the gluten network that gives the dough its structure and chew.

The step that matters

Rolling the dough thin. Gluten in a stiff dough needs a rest after kneading to relax; cover and rest the rolled dough so it does not spring back. Thin, even rolling lets noodles cook through evenly in the broth.

“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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