This is yet another dinner home run in my kitchen. This meal, which consists of meat sauce and dumplings, is one that my family enjoys. Kluski Kadzione, also known as drop noodles, are made quickly from a flour, egg, and water mixture without the use of a mixer. The majority of the time, we eat them as a starch with dinner, but on Sundays, I occasionally just throw them into a big pot of chicken soup. They remind me of my childhood home because they are soft and doughy. Funny how one’s sense of taste can take them back in time. As soon as they were taken out of the pot, I was eating them while sitting in my grandmother’s kitchen. I love remembering those moments, which is why I continue to prepare traditional foods.
Serve these drop noodles with your favorite meat stew (my recipes for pork stew, stewed chicken stew, and beef stew are all available here), a mushroom sauce (my recipe is available here), or favorite soup (find numerous Polish soup recipes in the SOUPS section of my RECIPE INDEX).
Quick and simple, I’m using a stand-up mixer with a beater attachment. This is an affiliate link.
Can You Make Kluski Noodles Ahead of Time?
Initially, adhere to the directions until you reach the step where you cut the kluski dough into noodle shapes.
Just put the kluski dough in an airtight container and keep it in the refrigerator until you’re ready to cook if you plan on making the noodles in the next two to three days.
Put the uncooked kluski noodles in a freezer-safe bag if you won’t be cooking them in the next two to three days. Kluski noodles that are raw and frozen last for three months.
I wouldn’t suggest pre-boiling the kluski noodles.
What diets are these Kluski Noodles suitable for?
These Noodles are meat-free and are suitable for ovo-vegetarians.
Don’t leave them out (at room temperature) after serving for more than three hours.
You can store any leftovers in the refrigerator. They should be put in a lidded container with a spoonful of oil added. Aim to consume within 3 days.
Kluski Noodles can also be kept uncooked for up to two days before being cooked. Simply spread them out on your work surface and give them an hour to dry Then sprinkle the noodles with some flour and put them in a lidded container (a zip-top bag made for food also works). Chill in the refrigerator until you’re ready to cook them.
I wouldn’t recommend freezing Kluski Noodles that were already cooked. But you can freeze them raw:
After cutting all of the raw noodles and flouring them, place them in a freezer-safe bag. Put the bag in the freezer after marking it with a date and a description. Aim consume within 2-3 months.
Can you make Kluski Noodles another way?
Yes, you can. You can use fewer eggs and more water in place of them.
Generally speaking, adding more yolks makes the noodles richer. These noodles are given different names in Poland depending on how many eggs are added. For example, we’ve got:
And so on. (I apologize for using the word “egged,” but you get the idea.)
5 whole eggs and 10 egg yolks per kilogram are used in this recipe. 2 lb) of flour. You can safely omit eggs if you prefer. I’m assuming that makes it 15 eggs.
Additionally, some home cooks add a generous pinch of smoked paprika to the mixture to add some color.
FAQ
What is the difference between Kluski noodles and egg noodles?
The ingredients and methods for making kluski noodles and egg noodles are comparable, but the difference between the two is that you use more eggs to make kluski egg noodles. An ordinary recipe for kluski egg noodles calls for two times as many eggs as cups of flour.
What are Kluski noodles made of?
Kluski Noodles (pron. clue-ski; already plural) are a Polish-style egg pasta. They are made from a wheat flour and egg dough that isn’t leavened, and they’re then boiled. Various Polish soups traditionally include these noodles as an ingredient.
How do you make noodles for beginners?
Kluski is simply the Polish word for “noodle,” and is the name we give to straight, thick egg noodles. These taste particularly delicious in soup or when served as a side dish with just butter and parsley. The homemade German noodle spaetzle is available in dry form, but it’s simple to prepare fresh with your meal.
