Polish Kluski Noodle (Kluski do Rosolu)

By
Barbara Rolek
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 07/11/21
Kluski noodles in chicken soup
Smneedham/Getty Images
Prep: 30 mins
Cook: 10 mins
Total: 40 mins
Servings: 8 servings
Nutrition Facts (per serving)
132 Calories
1g Fat
24g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 8
Amount per serving
Calories 132
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 2%
Cholesterol 47mg 16%
Sodium 151mg 7%
Total Carbohydrate 24g 9%
Dietary Fiber 1g 3%
Total Sugars 0g
Protein 5g
Vitamin C 0mg 0%
Calcium 12mg 1%
Iron 2mg 9%
Potassium 51mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy four-ingredient recipe is for homemade, hand-cut Polish egg noodles or kluski that people have come to associate with the type of noodle often served in chicken soup in the States.

But in Polish, kluski is actually the generic term for "noodles" and includes thick, thin, potato-based doughs, dumplings, and others. 

Every Sunday, busias throughout Poland and the world serve chicken soup either with rice or these kluski do rosolu or Mrs. Grass-type noodles known as makaron. 

They are made on Saturday by rolling the dough thinly, stacking it and cutting it into strips and then crosswise into thin noodles. If you've seen the speed with which accomplished cooks can do this, it's amazing a finger or two haven't been sacrificed in the process.

Noodle-making is a great kids project, especially if you use a pasta roller.

Ingredients

  • 2 cups all-purpose flour

  • 1/2 teaspoon salt

  • 2 large eggs, beaten

  • 4 to 6 tablespoons water

Steps to Make It

  1. In the bowl of a stand mixer or food processor (or by hand), combine flour and salt. Add eggs and enough water so dough forms into a ball.

  2. Knead until smooth and elastic, about 5 to 8 minutes. Cover with plastic wrap and let rest 30 minutes.

  3. Roll out dough on a floured surface as thinly as possible. Do not cover. Let dry for 30 minutes but no longer otherwise it will crack when you try to cut it.

  4. Either roll the dough into a cylinder and slice, or slice dough into 3-inch wide strips, flour and stack them on top of each other, then slice 1/8-inch to 1/4-inch across.

  5. Scatter noodles across a floured surface so they don't stick together. Let dry 30 minutes. Cook in boiling, salted water 5 to 10 minutes, depending on thickness and your preference. Drain.

  6. If you want to save the noodles for later use, make sure they are completely dry before storing.

Use Kluski in These Recipes

  • Polish Poppy Seed Noodles: This is one of the traditional dishes served for wigilia or Christmas Eve dinner. Modern families use purchased egg noodles and poppy seed filling, but many still make their own kluski and grind their own poppy seeds.

  • Polish Noodles and Sauerkraut: Sautéed onions, sauerkraut, and mushrooms (either imported Polish mushrooms or canned mushrooms) mingle with buttered kluski noodles for an unassuming yet delicious side dish.

  • Śmigus Dyngus Casserole: On Easter Monday or Wet Monday in American Polonia, this casserole which is a combination of many of the leftovers from Easter dinner is served and includes kluski, sauerkraut, and smoked sausage.