Kluski pasta is a thick egg pasta that resembles homemade pasta and can be used in a variety of dishes. It originated in Polish culture and is associated with Amish cooking. The Weiss Noodle Company claims to have patented the kluski noodle design in the 1930s, but pasta has been around for much longer. Kluski pasta can be purchased in dried, fresh, or frozen form, or made at home with a simple recipe.
Kluski pasta is a type of pasta that is formulated to resemble homemade pasta. It is classically a thick egg pasta that can appear in lengths ranging from one inch (2.5 centimeters) to about four inches (10 centimeters). Some recipes specifically call for this pasta as it’s meant to have a more earthy, homemade feel, while it can also be used to replace homemade pasta in recipes that call for it.
The Weiss Noodle Company claims it patented the kluski noodle design in the 1930s and continues to produce a wide variety of noodle products. Pasta is also associated with Amish cooking, and many people in Amish country source their kluski pasta directly from the Amish. Pasta appears to have originated in Polish culture; “Kluski” describes both filled dumplings and some types of pasta. It’s unwise to believe the claim that pasta was invented in the 1930s, even though the Weiss company may have perfected a kluski recipe.
Traditionally, kluski pasta is egg pasta, which adds a homey touch, as many people who make pasta at home use egg in their recipes. It is also rolled out quite thick, tending to make it thicker and chewier than other commercial egg noodles, which are sometimes pressed to be very thin before being cut. The narrow width makes this paste useful in pasta dishes, soups, casseroles, and a range of other dishes; the variety of lengths makes this simple pasta very versatile.
In addition to being available in dried pasta form in many parts of the Midwest and Amish country, kluski pasta can also be purchased in a fresh or frozen form, or even made at home. Fresh and frozen pastas have a shorter shelf life, but tend to have more dynamic and richer flavors than dry pasta. Making kluski dough at home is remarkably easy; you don’t even need a special pasta machine to make it, since you can roll it out to the desired thickness with a rolling pin.
To make pasta kluski, mix up a batch of egg noodles of your choice. This pasta is traditionally simple, but you can also add ingredients like dried spinach or chiles to make your pasta more flavorful. Roll out the dough to be as thin as possible with a rolling pin; remember that the pasta will expand as it is cooked. Use a sharp knife to cut thin strips of dough and cook immediately or lightly toss in flour and refrigerate for up to a week. If using a pasta machine, roll the dough on a high setting so it stays thick and use a thin cutting attachment or slice it yourself. You can also dry homemade kluski dough on racks in a warm, dry place.
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