Mrs. Weiss' Kluski Egg Dumpling Noodles, 16 oz, 2 Pack

Mrs. Weiss' Kluski are short, thick egg noodles, the Eastern European style of noodle that settled into Midwestern home cooking generations ago. They carry far more heft and chew than a thin ribbon noodle, sitting somewhere between a noodle and a dumpling, and that body is the whole reason cooks reach for them: they hold their shape in a simmering pot instead of going slack.

This is the noodle for chicken soup. Drop them into broth with pulled chicken, carrots and celery and they stay distinct through a second bowl and through reheating the next day. They also stand up to heavier treatment, buttered with browned onions, folded into a beef or mushroom gravy, baked into a kugel, or served beside pot roast to catch the pan juices.

Plan on a longer boil than thin pasta asks for; roughly 16 to 18 minutes brings them to a tender bite. Two boxes covers a big soup pot and a second dinner later in the week.