Homemade Polish Kluski Noodles Easy Recipe

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Kluski Noodles are a style of egg pasta popular in Poland. They’re produced with wheat flour dough that hasn’t been leavened and is blended with eggs before being boiled. This type of noodle is commonly seen in a variety of Polish soups.

If you love Polish recipes, you can check out these Original Polish Paczki Recipe and  Homemade Polish Cabbage Pierogi Recipe!

What’s the Difference Between Egg Noodles and Kluski Noodles?

The ingredients and process for creating kluski noodles and egg noodles are nearly identical, except that kluski egg noodles require more eggs. A standard kluski egg noodle recipe calls for two eggs for every cup of flour. So, you use four eggs to make two cups of flour. To create egg noodles, multiply the number of eggs by the number of cups of flour.

Is it possible to prepare Kluski Noodles beforehand?

Yes, absolutely! To begin, follow the directions until the kluski dough is cut into noodle forms.

Put the kluski dough in a sealed container and refrigerate until ready to cook if you intend on making the noodles in the next two to three days.

Place the uncooked kluski noodles in a freezer-friendly bag and freeze them if you don’t plan on cooking them within the next 2-3 days. Raw kluski noodles can be frozen for up to three months.

You might also like this recipe: Air-Fryer Kielbasa – Polish Sausage Recipe.

Is it possible to make gluten-free Kluski Noodles?

You can use gluten-free flour instead of all-purpose flour if necessary. Please note that using gluten-free flour will change the consistency of your kluski noodles somewhat, but they should still be tasty!

This recipe yields approximately 1 pound (400-450 g) of cooked Kluski Egg Noodles. That’s not much, but it’s plenty to go with four soup dishes. If you have extra guests to serve, feel free to double or triple this recipe.

Is there anything particular you’ll need to create these Kluski Egg Noodles?

No, you should be able to find all of the ingredients at any grocery shop.

If you can get “00” flour (sometimes known as “pasta flour”), use it instead of standard all-purpose flour in the dish.

A big cutting board (preferably a pasta/pastry board), rolling pin, sharp knife, and a large cooking pot (I use a 3-quart/3-liter saucepan) are all required. Using a stand mixer and a pasta maker is optional, although they make the procedure go more smoothly.

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List of Ingredients

• ⅓ tsp salt,
• 1 tbsp clarified butter (or canola/olive oil),
• 1 medium egg,
• 2 egg yolks,
• 1½ cup (180 g) all-purpose flour,

Directions

1. Combine flour and salt in a large mixing basin. In the center, dig a well.
2. Crack an egg into the well and add two egg yolks.
3. Add a tablespoon of fat to the mix. For dishes like these, I like to use clarified butter, but you may use any other fat (like canola or olive oil).
4. Using a fork, combine all of the ingredients. Scrape the dough off of the fork as soon as a softball develops.
5. Begin to knead the dough by hand. It takes a long time for the dough to become supple and stretchy, anything from 20 minutes to an hour (at the most extreme end). It took me around 25-30 minutes. However, I was kneading while watching my favorite TV program.
6. If you opt to use a stand mixer (with a dough hook), just set aside a small amount of flour and add it as needed. Add a teaspoon of water if the dough looks to be too dry. Keep an eye on the dough; it should be thoroughly kneaded after 20 minutes.
7. Roll the dough into a ball and wrap it with cling film. Put it in the fridge and set it aside for at least an hour (and a maximum of a day).
8. Create a spacious working space. Use a pasta or pastry board if you have one. It should be dusted with flour.
9. Remove the dough from the refrigerator and cut it into three pieces. Pick one piece and wrap the remainder in foil to prevent them from drying out.
10. Place your selected dough piece on the work area and roll it out. It should be rolled out as thin as feasible. It takes a couple of minutes since I use a rolling pin; however, if you have a pasta maker, go ahead and use it.
11. With a sharp knife, fold this thin pancake into a roll and slice it into noodles. My kluski noodles were about 0.5 inches (1.25 mm) wide. Toss the cut noodles in a bowl with a light dusting of flour.
12. Repeat with the remaining dough parts.
13. It’s worth picking up and moving about the noodles you’ve previously formed. This will allow the noodles to dry and keep them from sticking together.
14. The noodles are ready to cook. Here are some choices if you want to prepare them later:
15. Spread the uncooked noodles on your work surface and let them dry for an hour if you want to cook them within the following two days. After that, sprinkle them with flour and set them in a jar with a cover (a ziplock bag works, too). Refrigerate until you’re ready to use the kluski noodles.
16. Freeze the noodles instead of cooking them right away if you want to prepare them later. Simply place them in a freezer-safe bag, mark them with the date and name, and freeze them. Then, within 2-3 months, eat them.
17. Are you hungry yet? Let’s get started on the Kluski noodles right now. Bring a big saucepan of water to a boil (I use a 3-quart/3-liter pot). Pour in a teaspoon of salt, then toss in all of the noodles.
18.  
19. Lower the heat and stir occasionally so that the water is boiling softly. The noodles are done when they start to float (which takes 3 minutes, in my experience). The actual cooking time will be determined by the thickness of your noodles and the width of the cut. It’s advisable to try them out for yourself by biting into them. Strain all of the noodles in a colander when they are fairly soft (but still solid).
20. Enjoy these kluski noodles in your favorite soup, or prepare them like ordinary pasta with sauce, cheese, herbs, and spices.

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