‘Poured’ Noodles – a Polish Specialty – (Lane Kluski)


This recipe comes directly from my Babci Anna, whom I remember conjuring up all kinds of delicious Polish food. Babci ran a catering business and loved to cook for others. These free form noodles takes any ordinary soup and makes them fun, tasty and different, and quite extraordinary. 

‘Lan a Klu setch kee’ was the name she gave these fancy noodles that are made by pouring the simple batter into vigorously boiling water. Three  ingredients and a bit of cooking artistry, and your Lane Kluski are immediately at the ready for your next bowl of soup. 

Poured Noodles-a Polish Specialty-Lane Kluski

  • Servings: 4
  • Difficulty: easy
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Freshly made egg noodles that give any ordinary bowl of soup a new and fun flavor dimension that will make you love plain soup again.

Orginal recipe by Anna Zachowski and modified by Gourmetmarichef


  • 2 large organic eggs
  • ½ c. Ultra-fine “00” Organic Unbleached Flour
  • ¼ tsp. fine sea salt
  • 2 tbsp. water if batter is too thick
  • 1 pot of boiling water for cooking the noodles


  1. Break 2 eggs into a large cup with a spout and whisk for about 2 minutes.
  2. Slowly incorporate the flour and salt making sure to beat out all of the lumps. 
  3. If the batter is too thick to pour, add very little at a time, the water until it is pourable but not watery.
  4. Bring the pot of water to a vigorous boil and slowly pour a cup of the batter in  thin stream, directly into the pot. If you pour too much at once, it will form globs. Keep the water boiling and stir gently while cooking the noodles for 1 minute. Hint: Try to pour a steady stream so they become noodle-like. Repeat until all of the batter is used up.
  5. Scoop the kluski out of the boiling water and drain in a strainer. They can be immediately used in a soup recipe, or buttered with vegetables.

Fresh Lane Kluski with Homemade Chicken Bone Broth garnished with freshly chopped parsley

2 thoughts on “‘Poured’ Noodles – a Polish Specialty – (Lane Kluski)

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