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Noodles for Soup

A simple egg and flour dough rolled thin, cut into noodle strips, dried, 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. Beat the egg until light.

  2. Add a pinch of salt.

  3. Gradually add flour to form a very stiff dough.

Shape the noodles

  1. Roll out the dough very thin, like pie crust.

  2. Dredge the dough with flour to prevent sticking.

  3. Let the rolled dough dry on a breadboard for at least 1 hour.

  4. Roll the dried dough into a tight scroll, starting from one end.

  5. Slice the rolled dough into thin strips, as thin as straws.

  6. Mix the cut noodles lightly.

  7. Keep the noodles floured until ready to use.

Cook and serve

  1. Drop the noodles into your soup shortly before serving to avoid overcooking.

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 dough and adds richness and structure as it sets.
Flour
Forms the gluten network that gives the stiff dough its structure and chew.

The step that matters

Drop the noodles into the soup shortly before serving. Thin dried noodles cook in minutes and turn soft and mushy if left in hot liquid too long. Adding them late keeps their texture firm.

“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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