Kluski Egg Noodles (Polish-style Pasta for Soups)

Method19 steps · about 1 hr 33 min

1. 1

   Step 1: Whisk the 180 g flour and ⅓ tsp dough salt together in a large bowl. Make a well in the centre.

   Uses 180 g dough flour · ⅓ tsp dough salt

2. 2

   Step 2: Crack the whole medium egg (1) into the well, then add the two additional medium egg yolks.

   Uses The bowl of flour and dough salt · 1 whole medium egg · 2 additional medium egg yolks

3. 3

   Step 3: Add the tablespoon of clarified butter (1 tbsp) to the flour and eggs.

   Uses The flour, whole egg and two yolks · 1 tbsp clarified butter

4. 4

   Step 4: Mix everything with a fork until it comes together into a soft ball, then gather the dough by hand.

   Uses All dough ingredients in the bowl

5. 5

   Step 5: Knead the dough until smooth and elastic. The author usually takes 25–30 minutes by hand, but the dough may need 20–60 minutes depending on the eggs; use the texture as your guide.

   Uses The formed dough

6. 6

   Step 6: If the dough is too dry to come together, work in a spoonful of water, only as needed. Continue kneading until smooth and elastic.

   Uses The kneaded dough · A spoonful of adjustment water, only if needed

7. 7

   Step 7: Shape the dough into a ball and wrap it tightly. Refrigerate for at least one hour, or up to 24 hours.

   Chill the dough · 60 minUses The smooth, elastic dough

8. 8

   Step 8: Clear a large board or work surface and dust it lightly with some of the extra flour.

   Uses Extra board-dusting flour, as needed

9. 9

   Step 9: Take the rested dough from the fridge and divide it into three pieces. Keep two pieces covered while working with the third.

   Uses All rested dough

10. 10

    Step 10: Roll the first piece as thinly as possible on the dusted board, using a rolling pin or pasta machine. Keep the other two pieces covered.

    Uses The first of three rested dough pieces

11. 11

    Step 11: Loosely roll up the thin sheet and cut it across into ribbons about ½ inch (1.25 cm) wide. Unroll the noodles into a bowl and dust them lightly with some extra flour to keep them separate.

    Uses The first rolled dough sheet · Extra flour for cut noodles, as needed

12. 12

    Step 12: Roll, cut and lightly dust the remaining two dough pieces in the same way. Keep them separate rather than compressing the ribbons together.

    Uses The remaining two rested dough pieces · Extra flour for remaining noodles, as needed

13. 13

    Step 13: Gently lift and move the cut noodles to separate them and prevent sticking.

    Uses The first portion of cut noodles · The remaining cut noodles

14. 14

    Step 14: For cooking now, continue to the boiling step. For cooking later, choose the refrigerated or frozen storage option below.

    Uses All separated raw noodles

15. 15

    Step 15: Optional refrigerated storage: spread the raw noodles out for one hour to dry, then dust lightly with extra flour and put in a covered food container. Refrigerate promptly and cook within two days. Skip this storage step when cooking immediately.

    Dry noodles for refrigerated storage · 60 minUses Raw noodles, only if storing before cooking · Extra flour for refrigerated noodles, as needed

16. 16

    Step 16: Alternatively, freeze the raw cut noodles in a freezer bag labelled with the date. Use within two to three months. For this cooking method, thaw overnight in the refrigerator before boiling; skip this storage step when cooking immediately.

    Uses Raw noodles, only if choosing frozen storage

17. 17

    Step 17: Bring water to the boil in a large pot. Add the separate teaspoon of boiling-bath salt (1 tsp), then add the fresh or refrigerator-thawed noodles and stir gently to separate them.

    Uses Boiling-bath water, enough for a large pot · 1 tsp boiling-bath salt · All fresh noodles, or the stored noodles thawed in the refrigerator

18. 18

    Step 18: Reduce the heat to a gentle boil and stir gently. Begin checking around three minutes, when the noodles float. Continue as needed until the centre is fully cooked and pleasantly tender yet still firm; the time depends on their thickness and width. Drain in a colander.

    Check the boiling noodles · 3 minUses All noodles in the boiling bath

19. 19

    Step 19: Serve the cooked noodles hot, on their own or in a separately prepared hot soup. The batch provides noodles for about four soup portions.

    Uses All cooked, drained noodles · Optional prepared hot soup, as desired