(5 votes, average: 4.40 out of 5)
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Kluski are a very thick, very dense egg noodle that is popular in the rural areas of Pennsylvania. Thicker than store bought egg noodles, these are meant to be cooked for relatively extended periods of time directly in the broth you plan to serve them with. Air drying time is essential to the texture, so plan ahead (this recipe makes a lot0!
3 c Flour
4 eggs
Water (varies, from 4 tbsp up to a cup)
1 tsp. salt
Sift Better Batter flour onto a board. Make a well in center. Place eggs, and salt in the well, and knead well, working ingredients into a dough. The dough will start very dry and ragged. Add water, 1 Tbsp at a time, into the dough, while kneading, until smooth, but fairly dense, allowing time between to allow water to absorb completely. Divide dough into 2 parts. Roll dough out on a floured board until about 1/8 to 1/4 inch thick. Cut into ribbons with a sharp knife or Kluski cutter. Let dry at least an hour before cooking.
This looks quite tasty! Can you define “relatively extended” for the cooking time? Can these be stored on the shelf or in the frig? Any idea how long they keep?
Well, typically ‘potpie’ (as it’s known here – noodles boiled in broth) are boiled for a good 15-30 minutes. Much longer than the normal 8 minutes. I’d only do that if you’re really drying it well and for at least the full hour and rolling and cutting it thicker (closer to the 1/4 inch thickness)
The thinner way (1/8 inch) should really be cooked like normal, timewise.
They can keep in the fridge for about a week – after that I wouldn’t use them fresh. You can keep on the shelf IF you completely dehydrate them – but because of the raw eggs, I wouldn’t recommend it. (although all my Amish friends do that…) TOTALLY dehydrated (think hard as rocks) the Amish keep them for about 3 months for resale…
You stated that this recipe makes alot..
Can I cut it in half without any problems???
Thanks A Bunch
yes, that should be fine!!