The perfect cozy comfort food. Kielke Rolled-Up Noodles. Easy homemade buttery noodles, on a bed of farmer sausage and potatoes with warm schmaundt fat (cream gravy) on top. Whats more to love.

Looking for an easy introduction to making noodles from scratch? These Mennonite Kielke (rolled-up noodles) are simple to make and do not require any fancy equipment, making them perfect for beginners.

Served over farmer sausage and potatoes or simply steamed with butter, chicken stock and a squeeze of lemon juice, these noodles are comfort food at its coziest. Let’s dig in!

Easy Kielke Recipe (Mennonite rolled-up noodles)

I have a confession to make. These noodles I photographed were actually the first attempt at making homemade pasta, ever in my life! I know sometimes when we read food blogs we assume the author has made the meal many many times. Although that can often be the case, sometimes it’s the first time we have ever made the recipe!

In this case I thought it was actually a great time to write a post about making homemade pasta. Homemade pasta for many of us feels very intimidating and I kind of liked the idea of sharing a pasta recipe from scratch from a complete and total novice.

Mennonite Heritage

Our family heritage is Mennonite. Although Mennonites are actually a denomination of Christianity, I think I can classify it as a heritage because it’s a denomination that really has its own culture.

My Great Grandmother was from a Mennonite community, and my Grandma was also raised in a traditional Mennonite family however with less conservative out workings of the faith.

Our family moved to Grande Prairie, Alberta before my Dad was born and he was not raised within any traditional Mennonite community however he did grow up eating a lot of traditional Mennonite food!

Kielke

Kielke or rolled-up noodles are exactly that, rolled up noodles. I think traditionally made pasta always intimidated me because of the amount of noodles most recipes produce and the fact that you have to hang them somewhere to dry.

My Grandma recalls making homemade pasta and hanging it everywhere throughout the house. This did not appeal to me. But fresh, squishy pasta did, so I am glad I came across these simple rolled-up noodles!

Instead of having separate long strands, you end up with a coil of noodle. They do separate some when you boil or steam them, but they are a more dense, heavy noodle. Its super easy to make the pasta dough and it can be stored in the fridge prior to making it.

Ingredients for Mennonite Kielke rolled-up noodles

To make this recipe you will need:

Rolled-Up Noodles

• 2 1/2 cups of flour
• 2 tsp salt
• 2 large eggs
• 1/2 cup milk (I used 2%)

Kielke

• 1/3 cup bacon drippings (I chose to use melted butter instead)
• 1 1/2 lbs on farmer sausage
• 8-10 fresh medium potatoes cut into 8 pieces each
• 2 medium onions diced
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 cup fresh parsley

Schmaundt Fat (cream gravy)

• 1/4 cup butter
• 1/2 cup sour cream
• 1/2 cup heavy cream
• salt and pepper to taste

Instructions

To make the rolled-up noodles:

• Stir the eggs, milk, and salt into the flour; knead until the dough comes together and is smooth
• Cover and let rest for 30 min.
• Sprinkle flour over a large surface and roll out the dough until it is very thin. The dough should be see through and approximately 24 x 16″.
• Spread the bacon drippings or melted butter all over the dough. From the long side start rolling your dough up tightly.
• Cut the dough into 3 sections, wrap in plastic wrap and refrigerate until ready to use.

To assemble your meal:

• Cut up the farmer sausage into bite size pieces. Place the meat in the bottom of a large pot that has a lid.
• Add in the potatoes and onions. Sprinkle with salt and peppers and parsley.
• Put in enough water to cover the meat. Bring to a boil then let simmer for 30 min. with the lid on the pot.
• After the meat and potatoes have simmered for 30 min its time to add in your noodles.
• Cut your noodle logs into 1/4″ coils. Place your noodles on top of the meat and veggies. Quickly replace the lid and let the noodles steam for another 45 min. If you want softer noodles you can add a little extra water at this time.
• Let simmer until most of the liquid is absorbed and your farmer sausage is starting to sizzle in the pot.
• Remove and serve with hot schmaundt fat/ Cream Gravy.

I loved this traditional recipe so much! Our daughters found the noodles to be rather dense, so they liked it but wouldn’t classify it as one of their favourite meals ever.

An alternative way to serve your rolled-up noodles

I did end up only using half the noodles in our dinner. I saved the other half in the fridge over night and cooked it up for lunch the next day. This time I added a little bit of butter to a pan and put the rolled up noodles in. Covered the noodles with chicken stock, and a splash of lemon juice.

I put a lid on the pan and let the noodles cook until really tender. I served these with more cream gravy and some fresh dill, and WOW! I actually preferred them this way to the farmer sausage and potatoes the night before. So good!

Enjoy!

Rolled-up Kielke Noodles Recipe

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Prep Time 1 hr 30 mins

Ingredients

  

Rolled-Up Noodles

• 2 1/2 cups of flour
• 2 tsp salt
• 2 large eggs
• 1/2 cup milk I used 2%

Kielke

• 1/3 cup bacon drippings I chose to use melted butter instead
• 1 1/2 lbs on farmer sausage
• 8-10 fresh medium potatoes cut into 8 pieces each
• 2 medium onions diced
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 cup fresh parsley

Schmaundt Fat (cream gravy)

• 1/4 cup butter
• 1/2 cup sour cream
• 1/2 cup heavy cream
• salt and pepper to taste

Instructions

 

To make the rolled-up noodles:

• Stir the eggs, milk, and salt into the flour; knead until the dough comes together and is smooth
• Cover and let rest for 30 min.
• Sprinkle flour over a large surface and roll out the dough until it is very thin.
• The dough should be see through and approximately 24 x 16″.
• Spread the bacon drippings or melted butter all over the dough.
• From the long side start rolling your dough up tightly.Cut the dough into 3 sections, wrap in plastic wrap and refrigerate until ready to use.

To assemble your meal:

• Cut up the farmer sausage into bite size pieces.
• Place the meat in the bottom of a large pot that has a lid.
• Add in the potatoes and onions.
• Sprinkle with salt and peppers and parsley.
• Put in enough water to cover the meat.
• Bring to a boil then let simmer for 30 min. with the lid on the pot.
• After the meat and potatoes have simmered for 30 min its time to add in your noodles.
• Cut your noodle logs into 1/4″ coils. Place your noodles on top of the meat and veggies.
• Quickly replace the lid and let the noodles steam for another 45 min.
• If you want softer noodles you can add a little extra water at this time.
• Let simmer until most of the liquid is absorbed and your farmer sausage is starting to sizzle in the pot.
• Remove and serve with hot schmaundt fat/ Cream Gravy.

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