Kluski noodles, egg noodles, and pasta are like cousins. All three of them are similar and yet different when it comes down to the ingredients used to make them.

Egg Noodle: are the first to be invented and paved the way for all of our favorite kluski and pasta dishes we enjoy today. Egg noodles were invented between 25 and 200 AD in the Latjia site in Qinghai, China. The egg noodles were originally made using a mixture of broom corn and foxtail millet.

Pasta: legend claims that Marco Polo was the one to bring noodles to Italy during the late 13th Century. Each pasta shape serves a purpose - the sauce.

Kluski Noodles: were invented in the 18th Century in Poland and Slovakia and spread across Eastern Europe. Kluski noodles are typically topped with bacon and cabbage or enjoyed in a soup.

Ingredients: The key difference between kluski noodles, egg noodles, and pasta is the amount of eggs used to make the dough. While it is true that most home cooks will use eggs to make their fresh pasta, dried pasta you can typically find in supermarkets do not contain any eggs.

Amount of eggs: While not all pasta contain eggs, eggs are a requirement to make kluski noodles and of course egg noodles. In order to make egg noodles, one must use one egg per cup of flour, but in order to make kluski noodles one has to double the doses of eggs. So two eggs per cup of flour is needed when making the dough.

The amount of eggs being used to make kluski noodles and egg noodles is not the only difference between the two of them. While kluski noodles need more eggs to make the dough, they do not require any water.

Egg noodles, pasta, and kluski come in all sorts of shapes and sizes. But one thing is for sure, they are all delicious and make for a lovely and hearty meal that always hit the spot no matter what day of the week it is or how late at night it might be. If reading this article made your mouth water, check out the rest of our pasta collection.