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4-INGREDIENT HOMEMADE KLUSKI NOODLES RECIPE
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4-INGREDIENT HOMEMADE KLUSKI NOODLES RECIPE
I’ve had several folks ask for the recipe I use in my home canned Chicken Noodle Soup and Chicken & Dumplings.
I make a big batch every couple of months, using my food processor to mix the dough and my bread machine to knead the dough. To store them, I either dry them raw or freeze them raw.
Ingredients
200 grams all-purpose flour (1.5 cups, more or less). Remember you can always add more flour but you can’t take flour out when you added too much.)
1 egg
2 egg yolks
½ tsp salt
3½ tsp butter , melted (or olive oil)
Instructions
How to Make Kluski Pasta Noodles in a Food Processor
Into a food processor, add all the ingredients and pulse until the dough reaches a crumbly texture (about 10 seconds).
Remove the dough and transfer it to the lightly-floured cutting board or clean countertop.
Form the dough into a ball, the knead for about 2 minutes until the dough is elastic. If you find that the dough seems too dry, add water, one tablespoon at a time. If the dough is too sticky, add in flour, one tablespoon at a time.
Form the dough into a ball and wrap it with plastic wrap. Allow the dough to rest at room temperature for 45 minutes.
Use a rolling pin or pasta maker to roll out the kluski pasta dough and cut it into noodle shapes.
To cook, bring a large pot of salted water to boil, then gently add in the kluski noodles. Cook for 2-5 minutes, until the noodles rise to the top. Drain and use immediately in various soup and pasta dishes (like the Ribeye Steak with Egg Noodles Puttanesca). ENJOY!
How to Make Kluski Pasta Noodles by Hand
In a large bowl, add flour and salt. Whisk until well-combined.
Using a spatula, make a “well” in the center of the flour/salt mixture. Add in the egg, egg yolks, and butter into the center. Mix together with a fork until a crumbly dough forms.
Remove the dough from the bowl and transfer it to the lightly-floured cutting board or clean countertop. Form the dough into a ball, the knead until the dough is elastic. If you find that the dough seems too dry, add water, one tablespoon at a time. If the dough is too sticky, add in flour, one tablespoon at a time.
Form the dough into a ball and wrap it with plastic wrap. Allow the dough to rest at room temperature for 45 minutes.
Use a rolling pin or pasta maker to roll out the kluski pasta dough and cut it into noodle shapes.
To cook, bring a large pot of salted water to boil, then gently add in the kluski noodles. Cook for 2-5 minutes, until the noodles rise to the top. Drain and use immediately in various soup and pasta dishes (like the Ribeye Steak with Egg Noodles Puttanesca). ENJOY!
https://dwellbymichelle.com/kluski-noodles/#recipe
dwellbymichelle.com
Easy Kluski Noodles (Polish-Style Pasta)
Learn how to make fresh Polish-style egg noodles from scratch! This 4-ingredient homemade Kluski noodles recipe is super easy to make, and it yields rich and chewy noodles you'll love!
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5 Replies
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🌺🌋Aloha This is a basic recipe for most common noodle pastas. I would use double “00” flour or Semolina flour for better flavor and texture pasta. If you’re concerned with gluten this information may help.
You can also make pasta with alternative ingredients such as chickpea flour, brown rice flour, Mung bean, Edamame, black bean, cauliflower or sea kelp to name a few for gluten alternatives.
A/P flour has 8-11% gluten
Semolina flour 7-14% gluten
Double “00” flour 13% gluten
Semola flour is derived from Durum wheat and is not to be confused as Durum flour. They come from the same crop, but is milled to create two separate types of flours. Semolina flour is made from the endosperm, the nutrient that is separated from the Durum seed during the milling process. Durum flour is the fine ground powder left after milling.
The double “00” flour and Durum flour is the best flour for making noodle pasta due to its pliability and soft textured pasta results.
Double “00” flour is made from a soft wheat aka durum wheat and is also the best flour for flaky pastries and the most soft light cakes.
Semolina flour is a course flour made from Durum seed. Its course milling also makes it a more nutritious flour. It’s better than commercial bread flours for making bread and is used to make couscous.
I make my own pasta due to the fact that they preserve them in ways no consumed food should. This method of drying pasta depletes the dried pasta of any source of viable digestible nutrition. People in the quest for convenience have allowed food companies to adulterate foods in ways unmanageable. As much as possible I grow my own wheats and process the wheat myself. I’ll even blend hard and soft wheats to make the best home baked 🍞breads ever. It’s by no means convenient, and requires a lot of hard work and sacrifice to eat well. In the end it’s the peace of mind that makes it all worth it. God bless sorry for the lesson
Education is power. Knowledge from my Lord Jesus Christ makes all things possible.
Hallelujah
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Thank you for your lesson, would love a topic that you teach us more about all this. Pasta, bread, baking you name it!
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Thank you all for sharing!!
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You’re very welcome. Happy to.share what works for my family.
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🤗
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