Hand-rolled pasta quills unique to Istria, shaped by wrapping small dough diamonds around a thin stick, traditionally served with game, truffles, or rich meat sauces.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: shallow pasta bowl
Garnishes: truffle shavings, grated cheese, parsley
Accompaniments: Istrian wine
Instructions
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1
Make dough with flour, eggs, olive oil, salt, and a splash of water. Knead until smooth and elastic. Rest for 30 minutes.
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2
Roll dough thinly (2mm) and cut into 4cm diamonds or squares.
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3
Wrap each diamond around a thin stick diagonally to form a quill shape. Press to seal and slide off. Repeat with all pieces.
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4
Boil fuži in salted water for 4-5 minutes until al dente. Reserve a cup of pasta water.
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5
Melt butter in a pan, add cream and cheese, toss in drained fuži with a splash of pasta water. Stir until creamy.
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6
Serve immediately, shaved with truffle if available, or with your chosen sauce.
Did You Know?
Istrian grandmothers can shape fuži so quickly that they produce hundreds of perfect quills in the time it takes to boil water — the technique is learned from childhood.
Chef's Notes
Equipment Tips
- rolling pin
- thin stick or pencil
- knife
- large pot
Garnishing
truffle shavings, grated cheese, parsley
Accompaniments
Istrian wine
The Story Behind Istarski Fuži
Fuži are the signature pasta of Istria, a region that sits at the crossroads of Italian and Slavic culinary traditions. The distinctive quill shape is achieved by rolling dough diamonds around a thin stick, creating tubes that catch sauce beautifully. Traditionally served with game ragout, chicken, truffles, or the famous Istrian beef stew, fuži represent the handmade pasta culture that distinguishes Istrian cooking.
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