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Kluski Recipe - Polish Kluski do Rosolu


Kluski in Chicken Soup

Kluski in Chicken Soup

© 2008 Barbara Rolek licensed to About.com, Inc.
People have come to associate the word kluski with the type of noodle in chicken soup. But kluski is actually the generic term for "noodles" and includes thick, thin, potato-based doughs, dumplings, and others.

Every Sunday my busia and my mother would serve chicken soup either with rice or kluski do rosolu. They made them on Saturday by rolling the dough thinly, stacking it and cutting it into strips and then crosswise into thin noodles. They were so fast, I thought they would lose a finger.

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

Makes 8 servings of Polish Soup Kluski

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes


  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 large eggs, beaten
  • 4-6 tablespoons water


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

  2. 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.

  3. 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" to 1/4" across.

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

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