KLUSKI EGG NOODLES (POLISH-STYLE PASTA FOR SOUPS)
Store-bought Kluski Noodles are a great addition for a weeknight Rosół soup, but have you ever tried them homemade? The difference is substantial: When done well, from-scratch, Kluski Noodles are so rich and light that they basically melt in your mouth.
Provided by Kasia
Categories Polish Side Dishes
Time 1h33m
Number Of Ingredients 5
Steps:
- In a large bowl, whisk flour and salt together. Make a well in the center.
- Fill the well with a whole egg and 2 egg yolks.
- Add a tablespoon of fat. I like to add clarified butter for recipes like these, but you can replace it with any other fat (such as canola or olive oil).
- Combine all the ingredients with a fork. As soon a soft ball forms, pull the dough off the fork.
- Start kneading the dough by hand. It takes a while to turn smooth and elastic: depending on the size of the eggs, anywhere between 20 minutes up to an hour (that's an extreme end). It took me around 25-30 minutes, but I watched my favourite show as I was kneading. :-D
- If you prefer to use a stand mixer (with a dough hook), simply hold back a tiny bit of flour and only add it when necessary. If the dough appears too dry, add a spoonful of water. Observe the dough, after 20 minutes it should be well kneaded.
- Form a ball and wrap it in cling film. Place it in the fridge and let it rest for a minimum of an hour (and a maximum of a day).
- Set out a large area to work in. If you have a pasta / pastry board, use it. Dust it with some flour.
- Take the dough out of the fridge and cut it into 3 pieces. Take one piece and cover the rest with the foil (don't let them dry out).
- Place that chosen piece of dough onto the work surface and roll it out. Roll it out as thinly as possible. I use a rolling pin so it takes a few minutes, but if you have a pasta maker - feel free to use it.
- Roll this thin pancake into, well...a roll, and slice this roll into noodles with a very sharp knife. [The width of my kluski noodles was about 0.5 inch (1.25 mm)]. Place the sliced noodles into a bowl and sprinkle them lightly with flour.
- Repeat with the other pieces of dough.
- It's worth picking up the noodles you're already made, and moving them around. That will let noodles dry and will prevent them from sticking.
- Noodles are ready to be cooked. If you prefer to cook them later, here are your options:
- If you're planning to cook them within the next two days, just spread the raw noodles on your work space and let them dry for an hour. Then dust them with a little bit of flour and place them in a container with a lid (a zip food bag works too). Chill in the fridge until you're ready to cook your kluski noodles.
- If you're planning to cook these noodles even later, freeze them instead. Just move them into a freezer-friendly bag, label it with the date and description and place it in the freezer. Consume within 2-3 months.
- Are you hungry now? Great, let's cook kluski noodles straight away. Boil a large pot of water (I use the size of 3 quarts / 3 litres). Add a teaspoon of salt into it, then throw all of the noodles in.
- Stir a little and reduce the heat, so that the water boils gently. Once the noodles start to float (it took 3 minutes in my case), they're cooked. The exact cooking time will depend on how thick your noodles are and how wide the cut was. It's best to test them empirically, by having a bite. If a noodle is pleasantly soft (yet still firm) - that's the time to drain them all in a colander.
- Serve these kluski noodles in a soup of your choice (e.g. Rosół, Pomidorowa) or treat it just like a regular pasta - add some sauce, cheese, herbs and spices.
EASY POLISH NOODLES
Growing up in South Bend, Indiana, Polish dinner buffets are extremely common at weddings and funerals. Polish noodles are a staple at these events and served alongside Polish sausage, green beans, mashed potatoes and chicken gravy, and fried chicken. While at a Polish meat market, an elderly Polish lady passed this recipe on to me upon request.
Provided by Amy Kleinert
Categories Side Dish
Time 40m
Yield 6
Number Of Ingredients 4
Steps:
- Combine chicken broth, water, and chicken base in a 6-quart saucepan and bring to a boil. Add kluski noodles, reduce heat, and simmer until liquid is completely absorbed, 30 to 40 minutes.
Nutrition Facts : Calories 309.6 calories, Carbohydrate 54.8 g, Cholesterol 69.3 mg, Fat 4.1 g, Fiber 2.5 g, Protein 12.1 g, SaturatedFat 0.9 g, Sodium 1514.6 mg, Sugar 2.9 g
GRANDMA CHODZINSKI'S POLISH NOODLES
My grandma always made these for us kids . We grow up just calling them grandma's noodles ..super easy
Provided by carrie kinyon
Categories Pasta Sides
Time 35m
Number Of Ingredients 4
Steps:
- 1. bring to boil water cubes and margarine
- 2. add noodles and simmer til tender
POLISH NOODLES
This recipe combines sage sausage, cabbage, and noodles. Simple and DELISH! This is my husband's grandma's recipe, and my husband's favorite. I couldn't ask for an easier favorite. It's better when served the next day, or cooled for at least an hour, then reheated.
Provided by VOLZSTONE
Categories World Cuisine Recipes European Eastern European Polish
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a pot of lightly salted water to a rolling boil over high heat. Stir in the egg noodles, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, about 5 minutes. Drain.
- Meanwhile, heat a large skillet over medium-high heat and stir in the sausage, green pepper, and onion. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
- Bring the 4 cups of water to a boil in a large pot. Stir in the cabbage, the sausage mixture, and the noodles. Simmer over medium-low heat, stirring occasionally, until the cabbage is tender, about 30 minutes. Add water while cooking if needed; the mixture should not be dry. Season to taste with salt and pepper. Garnish with sour cream if desired.
Nutrition Facts : Calories 402 calories, Carbohydrate 32.7 g, Cholesterol 77.9 mg, Fat 22.5 g, Fiber 5.3 g, Protein 18.1 g, SaturatedFat 8.5 g, Sodium 791.4 mg, Sugar 7.3 g
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