Kluski are a very thick, very dense egg noodle that is popular in the rural areas of Pennsylvania. Thicker than store bought egg noodles, these are meant to be cooked for relatively extended periods of time directly in the broth you plan to serve them with. Air drying time is essential to the texture, so plan ahead (this recipe makes a lot0!
3 C (12 oz or 340g) Better Batter Gluten Free Flour
Water (varies, from 4 tbsp up to a cup)
1 tsp. salt
Sift Better Batter flour onto a board. Make a well in center. Place eggs, and salt in the well, and knead well, working ingredients into a dough. The dough will start very dry and ragged. Add water, 1 Tbsp at a time, into the dough, while kneading, until smooth, but fairly dense, allowing time between to allow water to absorb completely. Divide dough into 2 parts. Roll dough out on a floured board until about 1/8 to 1/4 inch thick. Cut into ribbons with a sharp knife or Kluski cutter. Let dry at least an hour before cooking.