KLUSKI EGG NOODLE RECIPES

Steps:

• In a large bowl, whisk flour and salt together. Make a well in the center. 
• Fill the well with a whole egg and 2 egg yolks. 
• Add a tablespoon of fat. I like to add clarified butter for recipes like these, but you can replace it with any other fat (such as canola or olive oil). 
• Combine all the ingredients with a fork. As soon a soft ball forms, pull the dough off the fork. 
• Start kneading the dough by hand. It takes a while to turn smooth and elastic: depending on the size of the eggs, anywhere between 20 minutes up to an hour (that’s an extreme end). It took me around 25-30 minutes, but I watched my favourite show as I was kneading. :-D
• If you prefer to use a stand mixer (with a dough hook), simply hold back a tiny bit of flour and only add it when necessary. If the dough appears too dry, add a spoonful of water. Observe the dough, after 20 minutes it should be well kneaded.
• Form a ball and wrap it in cling film. Place it in the fridge and let it rest for a minimum of an hour (and a maximum of a day).
• Set out a large area to work in. If you have a pasta / pastry board, use it. Dust it with some flour.
• Take the dough out of the fridge and cut it into 3 pieces. Take one piece and cover the rest with the foil (don’t let them dry out).
• Place that chosen piece of dough onto the work surface and roll it out. Roll it out as thinly as possible. I use a rolling pin so it takes a few minutes, but if you have a pasta maker - feel free to use it.
• Roll this thin pancake into, well...a roll, and slice this roll into noodles with a very sharp knife. [The width of my kluski noodles was about 0.5 inch (1.25 mm)]. Place the sliced ​​noodles into a bowl and sprinkle them lightly with flour.
• Repeat with the other pieces of dough.
• It’s worth picking up the noodles you’re already made, and moving them around. That will let noodles dry and will prevent them from sticking.
• Noodles are ready to be cooked. If you prefer to cook them later, here are your options:
• If you’re planning to cook them within the next two days, just spread the raw noodles on your work space and let them dry for an hour. Then dust them with a little bit of flour and place them in a container with a lid (a zip food bag works too). Chill in the fridge until you’re ready to cook your kluski noodles.
• If you’re planning to cook these noodles even later, freeze them instead. Just move them into a freezer-friendly bag, label it with the date and description and place it in the freezer. Consume within 2-3 months.
• Are you hungry now? Great, let’s cook kluski noodles straight away. Boil a large pot of water (I use the size of 3 quarts / 3 litres). Add a teaspoon of salt into it, then throw all of the noodles in. 
• Stir a little and reduce the heat, so that the water boils gently. Once the noodles start to float (it took 3 minutes in my case), they’re cooked. The exact cooking time will depend on how thick your noodles are and how wide the cut was. It’s best to test them empirically, by having a bite. If a noodle is pleasantly soft (yet still firm) - that’s the time to drain them all in a colander.
• Serve these kluski noodles in a soup of your choice (e.g. Rosół, Pomidorowa) or treat it just like a regular pasta - add some sauce, cheese, herbs and spices.

Steps:

• In a large saucepan, heat butter over medium-high heat; saute carrot and celery until tender, 3-5 minutes. Stir in flour until blended; gradually add broth, cream and milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes., Stir in noodles. Reduce heat; simmer, uncovered, until noodles are al dente, 7-10 minutes, stirring occasionally. Add remaining ingredients; cook and stir until turkey is heated through and cheese is melted.