These homemade Kluski noodles are rich, tender egg noodles made with flour, whole egg, extra yolks, and a small amount of butter. The dough is rolled thin, cut into rustic strips, and boiled for just a few minutes until tender with a slight chew.
The most important part is getting the dough consistency right. It should feel firm and smooth rather than soft or sticky. Because flour and egg sizes vary, add water only a little at a time until the dry crumbs come together into a firm dough. After kneading, let it rest before rolling; that rest relaxes the gluten and keeps the dough from constantly springing back under the rolling pin.
Kluski noodles are especially good in chicken soup and other brothy soups, but they can also be served simply with butter and herbs or alongside meat, gravy, and Polish sausage.
What Are Kluski Noodles?
The word kluski has a broader meaning in Polish cuisine and can refer to several types of dumplings and noodle-like dishes rather than one specific pasta.
“Polish Kluski noodles” is a name commonly used in English and Polish-American cooking for homemade egg noodles. This recipe is specifically for that style: a simple, rich egg dough rolled and cut into strips.
Unlike dried packaged noodles, homemade Kluski cook very quickly and have a soft, slightly chewy texture.
Ingredients
- 1½ cups (180 g) all-purpose flour, plus more for rolling
- ½ teaspoon fine salt
- 1 large egg
- 2 large egg yolks
- 1 tablespoon (14 g) clarified butter, melted and cooled, or neutral oil
- 1–3 tablespoons cool water, as needed
Instructions
- Make the Dough: Combine the flour and salt in a large bowl and make a well in the center. Add the egg, egg yolks, and clarified butter. Beat the wet ingredients lightly with a fork, then gradually draw in flour from the sides until a shaggy mixture forms.
- Adjust the Consistency: Squeeze a handful of dough together. If it won’t hold and still feels very dry or crumbly, add cool water 1 teaspoon at a time, mixing after each addition. Stop as soon as you can bring everything together into a firm dough. It should not feel wet or sticky.
- Knead: Transfer the dough to a clean work surface and knead for about 8–10 minutes, until it feels smooth, firm, and elastic. If it becomes difficult to knead or keeps springing back, cover it and let it rest for 5 minutes before continuing.
- Rest the Dough: Shape the dough into a disk, wrap it tightly, and let it rest at room temperature for 30–45 minutes. This makes it considerably easier to roll.
- Roll the Dough: Divide the rested dough into 3 pieces and keep the pieces you’re not using covered. On a lightly floured surface, roll one piece at a time to about 1/16 inch (1.5 mm) thick, or slightly thicker if you prefer heartier noodles. A pasta machine can also be used.
- Cut the Noodles: Dust the rolled dough lightly with flour and loosely roll or fold it without pressing the layers together. Cut into strips about ¼–½ inch wide, depending on how wide you want your Kluski. Unroll the strips and toss lightly with flour so they don’t stick.
- Cook: Bring a large pot of well-salted water to a boil. Add the fresh noodles and stir gently to separate them. Boil for about 2–4 minutes, depending on thickness. Taste one rather than relying only on whether the noodles float; they should be tender with a slight bite in the center.
- Serve: Drain well and serve immediately in soup, with butter and herbs, with gravy, or as a simple side dish.
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Can I Make Kluski Noodles Ahead?
Yes. The unrolled dough can be wrapped tightly and refrigerated for up to 24 hours. Let it sit at room temperature for about 30 minutes before rolling so it becomes pliable again.
For longer storage, I prefer freezing the cut noodles rather than keeping fresh egg noodles in the refrigerator for several days.
Arrange the floured noodles in a single layer or loose nests on a baking sheet and freeze until firm. Transfer them to a freezer-safe bag and freeze for up to 1 month for the best quality.
Cook frozen noodles directly from the freezer; they may need an extra minute or two.
Do Kluski Noodles Need to Dry?
No. You can cook the noodles immediately after cutting them.
A short 10–20 minute rest while the water comes to a boil is fine, but there is no need to dry them completely. Fresh noodles have their best tender texture when cooked fresh or frozen for later.
Can I Use 00 Flour?
Yes, but it isn’t necessary. Regular all-purpose flour works very well for Kluski noodles.
00 refers primarily to how finely the flour is milled rather than automatically meaning “pasta flour.” Depending on the specific flour, it can produce a particularly smooth, satiny dough, but I wouldn’t buy it specifically for this recipe if you already have all-purpose flour.
Can I Make Gluten-Free Kluski Noodles?
I don’t recommend replacing the all-purpose flour with an ordinary gluten-free flour using a simple 1:1 substitution.
Gluten provides much of the structure that lets this dough roll thinly without breaking apart. A gluten-free version generally needs a flour blend and binder specifically formulated for fresh pasta.
For reliable results, use a dedicated gluten-free pasta dough recipe rather than substituting flour in this one.
What to Serve with Kluski Noodles
These noodles work especially well in chicken soup and other clear broths, but they don’t have to stay in the soup bowl.
Serve them tossed with butter and chopped parsley, underneath beef or chicken with gravy, or alongside Polish kielbasa.
For more Polish recipes, try my homemade Polish cabbage pierogi or traditional Polish Paczki.
Storage
Cooked Kluski noodles are best when fresh, but leftovers can be refrigerated in an airtight container for up to 2 days.
Toss plain cooked noodles with a small amount of butter or oil before refrigerating to help prevent them from sticking together. Reheat gently in simmering broth or briefly in a skillet with butter.
