Kluski (PA Dutch Style thick egg noodles)
Kluski are thick, dense egg noodles popular in rural Pennsylvania — heartier than store-bought noodles and perfect for cooking right in your favorite broth. They're meant to simmer for a while to soak up flavor, and air drying is key for the right texture. Plan ahead — this recipe makes a big batch!
Kluski (PA Dutch Style Thick Egg Noodles)
Ingredients
- 3 C (12 oz or 340g) Better Batter Gluten Free Flour
- 4 eggs
- Water (varies, from 4 tbsp up to a cup)
- 1 tsp. salt
Instructions
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.
Drying. Let dry at least an hour before cooking.
This recipe was originally tested and adapted from a recipe published by Naomi Poe in February 2012. Original photo of food by Jennifer Bigler.
