A historical soup from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). The recipe emphasizes the importance of timing - the noodles should be added to soup shortly before serving as they will fall apart if boiled too long. It also suggests keeping them lightly floured to prevent sticking.
Preserved exactly as written in the original source
Beat up one egg light, add a pinch of salt, and flour enough to make a very stiff dough
Roll out very thin, like thin pie crust
Dredge with flour to keep from sticking
Let it remain on the bread board to dry for an hour or more
Roll it up into a tight scroll, like a sheet of music
Begin at the end and slice it into slips as thin as straws
After all are cut, mix them lightly together
Keep them floured a little until you are ready to drop them into your soup
Drop them into soup shortly before dinner, for if boiled too long they will go to pieces
Modern guidance to help you succeed with this vintage recipe
The high flour-to-egg ratio creates a firm dough with strong gluten networks that hold together during cooking. Drying the rolled dough for an hour allows surface moisture to evaporate, creating a stable exterior that prevents the noodles from sticking together when cut. The thin rolling maximizes surface area for quick cooking while the tight scroll technique ensures uniform thickness. Brief cooking time preserves structural integrity—prolonged boiling causes the starch granules to over-hydrate and the gluten network to break down, resulting in mushy, disintegrated noodles.
The cut noodles can be made up to 2 days ahead. After slicing, spread them in a single layer on a parchment-lined baking sheet and allow to dry completely (2-3 hours). Store in an airtight container at room temperature with parchment paper between layers to prevent sticking. Keep lightly floured until ready to use.
Uncooked dried noodles can be stored in an airtight container at room temperature for up to 1 week. Once added to soup, the dish should be consumed immediately, as the noodles will continue to absorb liquid and become mushy. Leftover soup with noodles does not store well.
AI-generated tips from Chef Cecil's culinary database
The cut noodles can be made up to 2 days ahead. After slicing, spread them in a single layer on a parchment-lined baking sheet and allow to dry completely (2-3 hours). Store in an airtight container at room temperature with parchment paper between layers to prevent sticking. Keep lightly floured until ready to use.
Uncooked dried noodles can be stored in an airtight container at room temperature for up to 1 week. Once added to soup, the dish should be consumed immediately, as the noodles will continue to absorb liquid and become mushy. Leftover soup with noodles does not store well.
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