Homemade Kluski Noodles

Store bought Kluski noodles are dried egg noodles that when prepared should have a taste and texture that resembles a home-style noodle. Brian and I like Mrs. Weiss' brand best. They are a little thicker than other Kluski noodle brands and a different texture. Ingredients for MRS. Weiss' Egg Noodle Pasta: Flour (Wheat); Egg Yolks, Or Eggs; Niacin; Iron (Ferrous Sulfate); Thiamin Mononitrate; Riboflavin; And Folic Acid. Contains: Wheat And Egg Ingredients.

The ingredients and procedure for making kluski noodles and egg noodles are similar, but for kluski egg noodles, you use more eggs. A typical kluski egg noodle recipe requires double the number of eggs to cups of flour. So, for 2 cups of flour, you use four eggs. To make egg noodles, you use the same number of eggs as cups of flour.

To make kluski egg noodles, after mixing the eggs and flour and a little salt, no additional ingredients are required to make a dough. However, to make egg noodles, you must add a little water or milk to bind the mixture of flour and eggs. You might also choose to add baking powder to your egg noodle ingredients. Baking powder supplies fluffiness as the noodles cook and is an effective substitute for the additional eggs in kluski noodles.

Once you've made the dough for both types of noodles, the process is very similar. After allowing the dough to rest for a period of time, you roll it out into thin sheets. At this point, you can wait for 15 minutes for the sheets to dry out a little, or you can cut the strips of noodles first and then allow them to dry for the same amount of time. Cook kluski egg noodles in boiling water until they rise to the top of the pan and cook egg noodles for two to four minutes until they are tender.

Recipes that use Kluski Noodles:
Tuna Noodle Casserole
Beer Stew
Pork Chops and Kluski Noodles

Polish Kluski - Fresh Homemade Noodles
By Monica H @MonisiaH

We made these noodles with our aunt in Poland and not only are they worth the time, but they also give your arms a workout that Richard Simmons would be proud of! (neon workout arm and headbands not included :)

Before I have made noodles on my own but they never came out really .... right. The trick is, as I have learned, to roll and roll and roll that rolling pin until the dough is hard. Also, keeping the dough dry is essential. Practice makes perfect, and I'll be sure to use all my aunt's and grandma's advice for my future noodle-making.

These amounts are enough to make noodles for about 4-5 bowls.

3 c flour
6 eggs
1/2 tsp salt

In a big mixing bowl, mix together all ingredients with your hands.

Mix until hard (yet pliable) dough forms. If gets really wet, add little bits of flour to keep it workable. (10-15 minutes). Dough will not be very smooth at this point.... work it out until it is smooth.

Separate dough into two round balls. Turn out onto floured surface and let them rest for 5 minutes.

Working with one of the dough balls, roll it out on a floured surface (don't forget to flour your rolling pin). Roll it until thin but firm enough for you to pick up the whole sheet (roll for about 15 minutes until about 1/8 in. thick) [the noodles will puff up a bit when cooked].

Set first sheet aside and roll out the second dough ball.

Set the sheets somewhere so they can "dry". You don't need to hang them like you sometimes see in pictures or movies. You can leave one on the rolling board and one on the table or clean countertop... Let them rest and dry for about 15 minutes.

Time to cut the noodles! Cut dough into strips about 3-4 in [this will be the length of the noodles]. wide. Then, stack those strips, and working from the shorter end, and using a SHARP knife, cut your noodles into small strips.

Put cut noodles into lightly-floured bowl. Get your water boiling. When ready, boil noodles until they rise to the top. (This will be quicker than when you boil the packaged noodles from a box).

Enjoy fresh noodles with anything... here we gobbled them up with a tiny bit of butter, tiny bit of sugar, fresh crumbled farm cheese and berry jam... and with orange marmalade...!

Yield: 4 - 5 bowls