Skip to main content
Main

Peas and Noodles

A simple dish of peas and noodles cooked together with egg and flour dough.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

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 ↓

Peas and Noodles

Ingredients

Directions

Prepare the peas

  1. Cook the peas in plenty of water until tender.

Make the noodle dough

  1. Beat the egg in a bowl and add salt.

  2. Gradually stir in flour until a dough forms.

  3. Roll out the dough as thin as possible.

  4. Roll the dough into a log and cut into thin strips.

Finish and serve

  1. Add the noodles to the peas and cook for 10-15 minutes.

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).

  2. Peas + flourtop 21% of all pairs
    Smell alikelow
    Cooked together2,837 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Peas + eggtop 22% of all pairs
    Smell alikemoderate
    Cooked together2,065 recipes

    Shared aroma: 2-octenal (fatty, 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

Peas
Provide the main body and sweet, vegetable flavour of the dish.
Egg
Binds the flour into a cohesive dough that holds its shape when rolled and cut.
Flour
Forms the gluten structure of the dough, giving the noodles chew and firmness.

The step that matters

Gradually stir in flour until a dough forms. Adding flour slowly lets it hydrate evenly with the egg. Adding it all at once can leave dry pockets or a dough that is too stiff to roll thin.

Swap the peas

How well each one fits the dish's main ingredients (egg, flour):

  1. Almondfits better
  2. Milletfits better
  3. Macadamia nutfits better
  4. Peasthe original

Fit is the average pairing score against egg, flour. Candidates are from the same food group and used in at least 100 recipes.

“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.

You might also like

Green PeasGreen Peas229 recipesGreen Peas SoupGreen Peas Soup35 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipes