How to Cook Kluski Noodles

Quick answer

For packaged (dry) kluski noodles, boil them in a large pot of well-salted water, stirring occasionally, until tender but still slightly firm. Many packages call for roughly 7 to 10 minutes, but always check the time on your package. Drain well and toss with butter. Fresh or homemade kluski cook in only a few minutes, usually until they float.

What are kluski noodles?

“Kluski” is a general Polish word for a wide range of noodles and dumpling-like foods. In many American grocery stores, “kluski noodles” refers to thick, dense egg noodles, usually sold dried in bags. In Polish home cooking, kluski can also mean fresh egg noodles or small drop noodles made from a thick batter, known as kluski kladzione, which are scooped or scraped into boiling water.

So the best cooking method depends on which type you have. The sections below cover all three.

Cooking dry (packaged) kluski

1. Boil plenty of water. Use a large pot with several quarts of water so the noodles have room to move.
2. Salt it generously. Salt the water once it is boiling. Noodles absorb flavor from the water as they cook.
3. Add the noodles and stir right away so they do not stick to each other or the pot bottom.
4. Cook uncovered at a steady boil, stirring occasionally, for the time on the package. Seven to ten minutes is a common range for dried egg noodles of this type.
5. Test a noodle a minute or two before the time is up. It should be tender, with a little firmness at the center.
6. Drain well in a colander. Do not rinse if you plan to serve them hot, since the starch helps sauces cling.
7. Toss with butter or oil right away to keep the noodles from sticking.

Cooking fresh or homemade kluski

Fresh egg noodles cook much faster than dry. Drop them into boiling salted water and cook for a few minutes, until they float to the surface and are tender. Test one, then drain right away. Overcooked fresh noodles go soft quickly.

Drop noodles (kluski kladzione)

Drop noodles are the easiest homemade version, because there is no rolling or cutting.

Batter. One home recipe uses about 3 cups of flour, 3 eggs, a bit of salt and just over a cup of water, mixed to a thick, almost pourable batter. Other recipes use fewer eggs, so the amounts are flexible. Aim for a batter that is thick but still scrapeable from a spoon.

To cook:

1. Bring a large pot of salted water to a rolling boil. Keep a slotted spoon and a colander nearby.
2. Spoon some batter onto a plate or the edge of a bowl, and scrape small pieces into the water with a knife or spoon. Keep the pieces small, since they will puff up.
3. Stir gently once after dropping them in so nothing sticks to the bottom.
4. They are done shortly after they all float to the top and look cooked through, usually within a few minutes. Cut one open to check that the center is not raw.
5. Lift them out with the slotted spoon. Cook in batches so the pot does not cool down.

Eat them right away with butter and seasoning, or fry them briefly in butter for golden edges. Some cooks rinse the cooked noodles with cold water before frying, but this is optional.

Tips for tasty noodles

• Use a big pot and a lot of water so the noodles cook evenly.
• Salt the water well. It is the main chance to season the noodles themselves.
• Do not add oil to the water. It is not needed, and it can keep sauce from clinging.
• Save a cup of the cooking water. A splash can loosen a sauce.
• Finish noodles in the pan with butter, fat or sauce for the best flavor.
• Do not overcook. Egg noodles go from tender to mushy quickly.

What to make with kluski noodles

• Buttered noodles: Toss with butter, salt and pepper, or fresh parsley.
• Buttered noodles with breadcrumbs: Toast breadcrumbs in butter and sprinkle over the top.
• Butter and garlic cabbage: Saute cabbage in butter until soft and golden and toss with the noodles.
• Sweet cheese kluski: Serve with farmer’s cheese and a little sugar or sour cream, a classic Polish-style combination.
• Soup noodles: Add cooked noodles to chicken soup or broth, or follow our guide to chicken and egg noodles for a one-pot version. Cook them separately and add them to the bowl so the soup stays clear.
• With stew: Serve under goulash, pot roast, chicken paprikash or other saucy dishes.
• Baked casseroles: Use in a noodle bake with cheese or ground meat (our tips for cooking ground beef cover browning it well).

Are kluski noodles the same as egg noodles?

Often, yes, in the sense that most American packaged kluski noodles are a type of egg noodle, typically thick and dense. But “kluski” is a broader Polish term. It also covers drop noodles and dumpling-style noodles that are not always made like standard egg noodles. If you only have regular egg noodles, they are a reasonable substitute, though a thinner noodle will cook faster.

A note on Hokkien noodles

Hokkien noodles are a different product, a thick yellow wheat noodle used in stir-fries across Southeast Asia. They are usually sold fresh and pre-cooked, and often only need to be loosened in hot water and then stir-fried. Follow the package directions, since they are not cooked like kluski.

Storing leftovers

Cool cooked noodles, toss them with a little butter or oil and refrigerate them in a covered container for a few days. Reheat in a skillet with butter, or in simmering soup. For a different quick-cooking staple, see our guide to cooking rice grits.

FAQ

How long do kluski noodles take to cook? Dry noodles often take around 7 to 10 minutes. Fresh or drop noodles take only a few minutes. Check your package.

How do I know when they are done? They should be tender with a slight bite, and fresh noodles will float.

Should I rinse them? Not usually. Drain and toss with butter instead, unless you are following a recipe that calls for rinsing.

Can I freeze them? Fresh noodles can be frozen raw in a single layer and then bagged, and cooked from frozen. Cooked noodles can also be frozen, but the texture may soften.