In Polish, kluski is actually the generic term for “noodles” which includes thick, thin, potato-based doughs, and dumplings, so it is redundant to call them “kluski noodles”, but it does help identify them to many cooks. These kluski noodles resemble the ones found most often in chicken soup (yes, like the ones in the canned soup…)
So, you might be asking yourself, “Why would I want to go to the time and effort to make noodles when I can buy dried in a bag at the store?” trust me, they are worth the effort and, if it helps motivate you, a worthwhile “adventure”. They are a perfect project to get the kids involved in — and anything made by hand always has an extra-special measure of love involved.
If you can get eggs from backyard chickens that eat a varied and nutritious diet, you will wind up with some beautiful, richly colored noodles that make those from a bag off a supermarket shelf seem rather sad.
The recipe contains only four, on-hand ingredients. If you have access to a pasta machine or have a stand mixer with a pasta roller attachment, great; if not, your two hands, a rolling pin, and a sharp knife do just as good a job!
To finish drying your freshly made pasta before cooking or storing, you can use a pasta drying rack or a baking sheet lined with parchment paper or clean cotton towel. Simply dust the pan or towel with some flour, scatter the noodle strips across the surface and allow them to dry as directed.
When cooking the noodles, use plenty of well salted boiling water and cook to your desired level of tenderness. You can also store dried, uncooked noodles for future use. Make sure they are completely dry before storing in a cook, dark place. Cook them the same as freshly made when ready to use.
So, try your hand (literally!) at making homemade noodles!
Homemade Kluski (Noodles)Course: Sides, EntreesCuisine: Eastern European, Coal Region, PolishDifficulty: Easy
Four simple ingredients are all you need to make your own tasty kluski (noodles) for use in many dishes!
2 cups all-purpose flour
1/2 teaspoon salt
2 large eggs, beaten
4 to 6 tablespoons water
- In the bowl of a stand mixer or food processor (or mix in a bowl by hand), combine flour and salt. Add eggs and enough water so dough forms into a ball.
- Knead until smooth and elastic, about 5 to 8 minutes. Cover with plastic wrap and let rest 30 minutes.
- Roll out dough on a floured surface as thinly as possible. Do not cover. Let dry for 30 minutes but no longer to avoid cracking when rolling and cutting
- Roll the dough into a cylinder (like rolling a jellyroll) and slice into thin widths 1/8-inch across.
- Line a large baking pan with parchment or clean cotton towel. Lightly flour the pan or towel and scatter the cut strips across the surface so they don’t stick together (or hand on a pasta drying rack). Let dry 30 minutes.
- Cook in boiling, salted water 5 to 10 minutes, depending on thickness until tender. Drain.
- To store uncooked noodles for later use, make sure they are completely dry before storing in a bag in a cool, dry place. Cook as directed in step #6 above..
- The noodles may be cut wider if desired, it all depends on how you intend to use them!
DID YOU MAKE THIS?
Snap a picture and tag @acoalcrackerinthekitchen on Instagram so visitors can see it!
Lori Fogg, A Coalcracker In The Kitchen
Sharing coal region comfort foods and nostalgia
Born and raised “a coal miner’s daughter” in Schuylkill County in the Anthracite Region of Pennsylvania, I love to share recipes and memories of home with fellow “coalcrackers” and celebrate our unique blending of Eastern European and Pennsylvania Dutch heritage and cuisines here in northeast Pennsylvania.