Why it works: Flour and egg 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 ↓
Egg Paste, Called in Modern Cookery Nouilles
Ingredients
Directions
Make the dough
In a bowl, combine flour and beaten eggs to form a paste.
Roll and cut
Roll the paste out extremely thin.
Leave the rolled paste to dry.
Cut into narrow strips or use paste cutters to shape.
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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Flour + eggtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
Flour and egg 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
- All-purpose flour
- Forms the structure of the noodles as its proteins form gluten with the moisture in the eggs.
- Eggs
- Bind the flour into a dough and add moisture and richness to the noodles.
The step that matters
Roll the paste out extremely thin. Thin sheets dry evenly and cook through quickly, giving a tender bite. Thick sheets stay doughy in the centre and cook unevenly.
“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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