Kluski Egg Noodles 500g

Polish Kluski are short, tender egg noodles made with durum wheat semolina and free-range eggs, ready in minutes for soups, sides and comforting family meals.

What are Kluski?

Kluski are classic Polish egg noodles, with a short, thick shape and a tender bite. They are similar to the German soup pasta known as Suppenwalznudeln, but are especially associated with Polish home cooking.

Made with durum wheat semolina and free-range eggs, these golden noodles have a gentle richness and a soft texture that works beautifully in broths, creamy dishes and hearty sauces.

These Kluski are GMO-free and made without artificial additives or preservatives.

How to Use Kluski

With their quick cooking time and comforting texture, Kluski are a useful cupboard staple for both traditional Polish dishes and everyday meals.

• Use them to make a warming bowl of rosół, Poland’s clear chicken noodle soup, with tender chicken, carrots, parsley and a rich golden broth.
• Serve alongside beef stew, goulash, or a slow-cooked casserole, letting the noodles absorb the savoury gravy.
• Make a simple Polish-style vegetarian supper by combining the cooked noodles with twaróg or cottage cheese, sour cream and buttery caramelised onions.
• Toss with butter, fresh herbs and a little grated cheese for a quick, satisfying side dish.
• Use them in chicken soup, vegetable broth or a creamy mushroom sauce when you want a more substantial alternative to fine soup noodles.

How to Cook Kluski

1. Bring approximately 1 litre of water and 1 tablespoon of salt to the boil for every 100g of noodles.
2. Add the Kluski to the boiling water and cook over a high heat for approximately 5–8 minutes, stirring occasionally.
3. Drain well, then serve immediately with butter, broth, sauce or your chosen accompaniment.

Cook’s Tip

Because Kluski cook quickly, start tasting them after five minutes. For soups, cook them separately and add just before serving; this keeps the broth clear and prevents the noodles from absorbing too much liquid.

Where Does It Come From?

Our Kluski are made by ALB-GOLD, a family-owned pasta maker based in Trochtelfingen on the Swabian Alb in Baden-Württemberg, southern Germany. While Kluski are a Polish-style noodle, ALB-GOLD’s expertise in egg pasta and traditional European noodle-making gives them the background to make this classic shape.

ALB-GOLD works closely with farmers, millers and egg producers to source quality local raw materials. Its egg pasta is made with fine durum wheat semolina and free-range eggs, and visitors to its glass-fronted production facility can see how it's made.

The company began as a chicken farm in 1968 and remains in the Freidler family today. That connection to eggs, regional ingredients and traditional noodle-making expertise makes ALB-GOLD a particularly fitting producer for our European pasta collection.

Ingredients & Nutritional Information

Ingredients: Durum wheat semolina, free-range egg.

Allergy advice: For allergens, including cereals containing gluten, see ingredients in bold. May contain traces of soy.

Country of Origin: Germany.

Storage: Store in a cool, dry place.

Frequently Asked Questions

What are Kluski noodles used for?

Kluski are especially good in Polish rosół chicken soup, but they are also delicious with rich stews, creamy sauces, cottage cheese and caramelised onions. Their short, tender shape makes them ideal for dishes where you want a more substantial noodle.

How are Kluski different from Spätzle and Knöpfle?

Spätzle are longer and more irregular, while Knöpfle are smaller and more dumpling-like. Kluski are short, thick Polish egg noodles, particularly well suited to soups and traditional Polish comfort dishes.

Can I use Kluski in soup?

Yes. They are an excellent choice for chicken soup, vegetable broth and rosół. For the clearest soup, cook the noodles separately, drain them and add them to each bowl before ladling over the hot broth.