At my grocery store, near the dried egg noodles, they sell something dried in bags that is called “kluski.” They’re nasty thin noodles that, when you cook them, become gooey and deeply unappetizing. I don’t think they should be called “kluski.”
This is how you’re supposed to make kluski:
- all purpose unbleached flour
Pour about 3 cups of flour into a big mixing bowl. Using the back of a spoon, push the flour to the sides of the bowl, so that you make an empty well in the middle.
Crack about 3-5 eggs into the middle of the bowl, in the well.
Use a fork to beat the eggs. Once the eggs are well beaten, increase the radius of your beating, so that you slowly draw in more and more flour. Keep doing this until you use up all the flour. You want a gummy, gooey consistency, quite sticky, like gum stuck to the bottom of your shoe that, when you lift your shoe, creates a mess between the floor and your shoe. (Sorry, Mom, I don’t know how else to describe that.) If the mix gets too dry as you’re mixing, add another egg or some water. Too wet, add more flour. Don’t worry; you really cannot mess this up.
Bring a large pot of water with about 1/2 teaspoon of salt to a boil.
Take a teaspoon and dunk it in the hot water to get the spoon really hot and wet. Then use the spoon to pick off about a teaspoon of the mix at a time (scrape it to the side of the bowl to get a spoonful), and dunk it into the water. The dough should fall off into the water, and then cook and float to the top. Keep doing that, dunking the spoon in the boiling water to keep the dough from sticking, until you’ve used up all the dough.
About 6 minutes after you’ve put in the last spoonful, drain it all into a colander.
These will keep in the frig in a cover container for several days.