📝 About This Recipe
Kluski are the heart and soul of Polish comfort food, a simple yet luxurious egg noodle that carries the warmth of a family kitchen. Unlike thin Italian pasta, these hand-cut noodles are thick, chewy, and designed to soak up rich gravies or melt-in-your-mouth butter. Whether tossed in a savory soup or served as a rustic side dish, they represent the timeless tradition of 'czyste jedzenie'—pure, honest eating.
🥗 Ingredients
The Noodle Dough
- 3 cups All-purpose flour (plus extra for dusting the work surface)
- 3 pieces Large eggs (at room temperature)
- 2 pieces Egg yolks (for extra richness and golden color)
- 1/4 cup Whole milk (cold)
- 1 teaspoon Fine sea salt
- 1 tablespoon Unsalted butter (melted and cooled)
Boiling Liquid
- 6 quarts Water
- 2 tablespoons Kosher salt (for the pasta water)
Classic Finishing Touches
- 4 tablespoons Unsalted butter (browned slightly for a nutty aroma)
- 2 tablespoons Fresh parsley (finely chopped)
- 1/2 teaspoon Black pepper (freshly cracked)
👨🍳 Instructions
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1
On a clean, large wooden board or countertop, sift the 3 cups of flour into a mound. Create a deep, wide well in the center of the flour.
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2
In a small bowl, lightly whisk together the 3 whole eggs, 2 egg yolks, milk, 1 teaspoon of sea salt, and the melted butter until combined.
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3
Slowly pour the egg mixture into the center of the flour well. Using a fork, gradually incorporate the flour from the inner walls of the well into the liquid.
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4
Once a shaggy dough forms, begin kneading by hand. Knead for 8-10 minutes until the dough is smooth, elastic, and no longer sticks to your hands. If it's too wet, add flour a tablespoon at a time.
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5
Cover the dough with an inverted bowl or plastic wrap and let it rest at room temperature for at least 20 minutes. This relaxes the gluten, making it easier to roll out.
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6
Divide the rested dough into 3 equal portions. On a floured surface, roll out one portion at a time into a very thin rectangle, roughly 1/8 inch thick.
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7
Dust the top of the rolled sheet with flour. Roll the sheet up loosely like a jelly roll or a scroll.
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8
Using a sharp knife, slice the roll into ribbons. For traditional Kluski, aim for widths of about 1/4 inch. Unroll the ribbons and toss them lightly with flour to prevent sticking.
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9
Bring a large pot of water (6 quarts) to a rolling boil and add the 2 tablespoons of kosher salt.
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10
Shake off excess flour from the noodles and carefully drop them into the boiling water. Stir immediately with a wooden spoon to ensure they don't clump.
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11
Boil the noodles for 3 to 6 minutes. They are done when they float to the surface and are tender but still have a pleasant 'bite' or chewiness.
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12
Use a spider strainer or colander to drain the noodles. Do not rinse them; the starch on the surface helps the sauce or butter adhere.
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13
In the same warm pot or a separate skillet, melt the finishing butter until it begins to foam and turn golden brown. Toss the noodles in the butter.
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14
Garnish with fresh parsley and a generous crack of black pepper before serving immediately.
💡 Chef's Tips
Don't skip the resting period; it’s essential for a tender noodle that doesn't snap back when rolling. Use extra egg yolks for a richer, more 'yellow' noodle which is the hallmark of high-quality Polish kluski. If you want 'Kluski Kładzione' (dropped noodles), make the dough slightly wetter and drop spoonfuls directly into the water instead of rolling and cutting. To store, you can dry the cut, uncooked noodles on a floured towel for several hours, then keep them in an airtight container for up to 2 days.
🍽️ Serving Suggestions
Serve these as the primary starch alongside a hearty Polish Goulash (Gulasz). Drop them into a steaming bowl of Rosół (traditional Polish chicken soup). Toss with sautéed cabbage, onions, and crispy bacon for a quick 'Haluski' style meal. For a sweet variation, serve warm with a dollop of sour cream and a sprinkle of sugar and cinnamon. Pair with a glass of chilled Kompot or a crisp Polish Pilsner.