Easy Polish Noodles Recipes

POLISH NOODLES (COTTAGE CHEESE AND NOODLES)

Polish Noodles (Cottage Cheese and Noodles) image

This simple recipe came from the Polish side of my family. We simply called it 'cottage cheese and noodles' or 'lazy man pierogies.' It's a great comfort food and can be made with any kind of noodle. It could be a side dish, but we always enjoyed it as a meal.

Provided by Brandi Rose

Categories World Cuisine Recipes European Eastern European Polish

Time 30m

Yield 6

Number Of Ingredients 7

Ingredients

½ cup butter
1 small onion, diced
1 (16 ounce) package egg noodles
1 (16 ounce) package cottage cheese
½ cup sour cream
½ teaspoon sea salt
¼ teaspoon ground black pepper

Steps:

Melt butter in a saucepan over medium heat. Cook and stir onion in melted butter until softened, 7 to 10 minutes.
Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and return to the pot.
Stir butter and onion mixture, cottage cheese, sour cream, sea salt, and black pepper into the noodles. Place the pot over medium heat; cook and stir until heated through and warm, 5 to 8 minutes.

Nutrition Facts : Calories 545.2 calories, Carbohydrate 57.2 g, Cholesterol 123 mg, Fat 26.1 g, Fiber 2.7 g, Protein 20.8 g, SaturatedFat 15.2 g, Sodium 584.4 mg, Sugar 2.2 g

POLISH KLUSKI NOODLE (KLUSKI DO ROSOLU)

Polish Kluski Noodle (Kluski do Rosolu) image

Polish egg noodles are made with three simple ingredients: flour, water, and eggs. The dish is child-friendly and is often served with chicken soup.

Provided by Barbara Rolek

Categories Pasta

Time 40m

Yield 8

Number Of Ingredients 4

Ingredients

2 cups all-purpose flour
1/2 teaspoon salt
2 large eggs, beaten
4 to 6 tablespoons water

Steps:

In the bowl of a stand mixer or food processor (or by hand), combine flour and salt. Add eggs and enough water so dough forms into a ball.
Knead until smooth and elastic, about 5 to 8 minutes. Cover with plastic wrap and let rest 30 minutes.
Roll out dough on a floured surface as thinly as possible. Do not cover. Let dry for 30 minutes but no longer otherwise it will crack when you try to cut it.
Either roll the dough into a cylinder and slice, or slice dough into 3-inch wide strips, flour and stack them on top of each other, then slice 1/8-inch to 1/4-inch across.
Scatter noodles across a floured surface so they don't stick together. Let dry 30 minutes. Cook in boiling, salted water 5 to 10 minutes, depending on thickness and your preference. Drain.
If you want to save the noodles for later use, make sure they are completely dry before storing.

Nutrition Facts : Calories 132 kcal, Carbohydrate 24 g, Cholesterol 47 mg, Fiber 1 g, Protein 5 g, SaturatedFat 0 g, Sodium 151 mg, Sugar 0 g, Fat 1 g, ServingSize 8 servings Polish noodles, UnsaturatedFat 0 g

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