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.
Ingredients
400g all-purpose flour
3 eggs
1 tbsp olive oil
Pinch of salt
Warm water as needed
For sauce: 2 tbsp butter, 200ml cream, 50g grated truffled cheese or Parmesan
Fresh Istrian truffle shavings (optional)
Salt and pepper
Instructions
1Make dough with flour, eggs, olive oil, salt, and a splash of water. Knead until smooth and elastic. Rest for 30 minutes.
2Roll dough thinly (2mm) and cut into 4cm diamonds or squares.
3Wrap each diamond around a thin stick diagonally to form a quill shape. Press to seal and slide off. Repeat with all pieces.
4Boil fuži in salted water for 4-5 minutes until al dente. Reserve a cup of pasta water.
5Melt butter in a pan, add cream and cheese, toss in drained fuži with a splash of pasta water. Stir until creamy.
6Serve 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.