Top 5 Istrian Pasta, Noodles and Dumplings

Fuži is a traditional Istrian pasta variety that gets its signature shape by folding, pinching, and sticking together two ends of a diamond-shaped pasta sheet. This pasta type is often paired with red veal sauce and chicken goulash, but any other type of sauce or stew will do; from those made with mushrooms, prosciutto, and simple tomato sauces, to those made with expensive truffles that are abundant in the region.Expand

Pljukanci or makaruni is a traditional, handmade Istrian pasta variety made by rolling the dough between the palms of one's hands. The dough consists of flour, salt, hot water, and a bit of oil. The pasta should be long and thin at the edges, while the middle part should remain a bit thicker and plumper. It is recommended to pair pljukanci with various meat sauces.Expand

Pasutice is a traditional Istrian pasta variety that is also an antecedent to the famous fuži pasta. It is typically prepared in rhombical shapes and consists of flour, eggs, and salt. Many people prepare pasutice for Christmas Eve, when they are served with cod or anchovies. Throughout the year, pasutice pasta is mostly paired with sweet cabbage and a variety of sauces.Expand

Krafi is a traditional Istrian pasta variety, most popular in the city of Labin. The pasta is visually similar to ravioli, although it is filled with a slightly sweet combination of cow's milk cheese, sheep's milk cheese, rum, grated lemon zest, raisins, and selected spices. This filled pasta is typically served with some kind of savory sauce, such as žgvacet. Krafi are so versatile that they can even be served as a dessert when accompanied by a sweet sauce instead of a savory one.Expand

Blatni fuži is a traditional pasta variety originating from Istria. This type of pasta is the same as regular fuži, and the only thing that's added is fresh pig's blood because blatni fuži are traditionally made during the annual pig slaughter. The pasta consists of flour, eggs, salt, and pig's blood. The dough is kneaded, rolled, and cut into squares. Two opposite ends of the squares are pinched together in the direction of the center in order to make the typical fuži pasta shape. Once shaped, blatni fuži are boiled in salted water, drained, and drizzled with oil. This type of pasta is traditionally served with pork žgvacet in a dark and thick sauce (crni šug) that also contains pig's blood.Expand