Fuži - Istrian homemade pasta

Istria is the largest Croatian peninsula located in the north of the Adriatic Sea. Joining two of the most scenic and picturesque images on the whole planet – the blue Mediterranean and the greenery of the hills, this is a region that offers many different adventures to everyone.


You can taste an abundance of different gourmet treats everywhere in Istria. Along with many other delights, traditional Istrian pasta Fuži has very significant meaning, it is a must-try dish. It is prepared in a way that small squares of pasta are rolled into tubes. The pasta dough is rolled out into a fine thin sheet, then cut into strips about three to four centimeters wide, and placed over each other. The strips are cut diagonally, making diamond figures. Afterward, two ends of each diamond are folded over each other to join in the middle and pinched together.








Sieve together the flour and salt and make a well in the middle of the mixture. Break the eggs into a bowl and pour them into the well. Add the olive oil and mix with a fork, softly joining the flour and the eggs/oil. When it becomes impossible to use the fork, use your hands to finish joining the liquid and the flour. Knead the mixture for 8 - 10 minutes until it becomes smooth and fine. Rest at room temperature for approximately 30 minutes. Roll out the dough to a thin sheet. Cut it into 3 - 4 cm long rectangular stripes and then into squares. Fold the two opposite corners together and press lightly to stick. Sprinkle lightly with flour and leave to dry. When you’ve created all the fuži pasta, let them rest at room temperature. Cook in boiling, salted water, the fresh pasta takes about 8 - 10 minutes to cook. 




Truffle Cream Sauce

Warm the butter in a larger saucepan. When melted, add the truffles and fry them for two minutes. Then add the water, pepper, parsley and let it all come to a boil. Drain the fuži, add them to the sauce, toss and add the cheese. Sprinkle with a bit of extra parsley and serve.




For the Pasta

  • 350 g fine flour
  • 2 eggs
  • 1 tablespoon of olive oil
  • pinch of salt


For the Truffle Cream Sauce

  • 100 g of unsalted butter
  • 50 g of fresh truffles
  • 1 tablespoon of parsley, finely chopped
  • 100 ml of water
  • pinch of white pepper
  • 4 tablespoons finely grated cheese (parmesan)


Join us on our Istrian cycling tour and tantalize your palate!


Dobar tek! (Enjoy your meal)