Kluski (Polish Egg Noodles) by hickeyja

[rottiedogs]

Kluski (Polish Egg Noodles)
Submitted by hickeyja on March 03, 2008 at 5:42 pm

DESCRIPTION
Kluski (Polish Egg Noodles)

SUMMARY
Yield 0 File under Holiday & Party Recipes

INSTRUCTIONS
3 c. flour
3 eggs
2 to 3 tbsp. water
1 tsp. salt

Sift flour onto a board. Make a well in center. Place eggs, water, and salt in well. Work ingredients into a dough and knead until smooth, about 1 minute. Divide into 2 parts. Roll on floured board until very thin. Let dry about an hour. Roll loosely and slice into noodles.

Add flour and salt to food processor bowl. Pulse 5 time for 2 seconds each to "sift" ingredients. Stir eggs to break up yolks and mix in 2 tbsp of water. Turn on processor, add egg mixture slowly thru the feed tube. Process until mixture form a ball, adding 1 additional Tbsp of water if needed.

Remove dough to a floured surface. Knead by hand for 2-3 turns until you have a nice elastic dough. Rest, covered, for 10 minutes. Divide dough in half. Roll each half to about 1/8-inch thick.

Lay sheets of rolled dough on kitchen towels or drape towels and dough over a rod or broom stick. Dry until dough feels leathery (about 1 hour-depending on humidity and temperature in your home). Turn dough over once during drying process.

After dough is leathery, roll lightly and slice into 1/4 inch strips.

Boil chicken or beef stock. Add noodles and cook until done. Serve with cooking liquid.

Note: Kluski is NOT cooked like Italian pasta. Use less liquid and cook a bit past the al dente point. Noodles should be somewhat soupy.

Spread the word

      

  

  

[Author]

Posts