ISTRIAN FRESH PASTA WITH AROMATIC TRUFFLE SAUCE; FUŽI & TRUFFLES, SLOVENIA, Istria & More
Flour, Eggs, Egg Yolks
White Truffles Minced, White Truffles in Oil
Parmesan Cheese
Crème Fraîche, Butter, Black Pepper
Ingredients
Fuži Pasta
All Purpose Flour – 200 grams
Free Range Eggs – 2 whole eggs
Free Range Eggs Yolks – 3 yolks
Truffle Sauce
Whole White Truffles in Oil by Zigante Tartufi – 2 small truffles
White Truffles Minced by Zigante Tartufi – 2 tablespoons
Crème Fraîche – 150 ml
Unsalted Butter – 30 grams
Freshly Ground Black Pepper – 1/2 teaspoon
Parmesan Cheese – 30 grams
Fuži Pasta – Istria is a peninsula in the Adriatic Sea, shared by Slovakia, Croatia and Italy. Istria developed its unique gastronomical culture by unifying the diverse regional culinary styles and utilizing premium quality local ingredients. The Istrian cuisine, influenced by its topography, is known for fresh seafood, specialty pasta, olive oils, regional wines and aromatic truffles. The Istrian gastronomy has a tradition of making superb pasta, influenced by the Italian cuisine. Fuži Pasta, a specialty pasta from Istria, is made with flour and eggs into quill-shaped hollow tubes. During our visit to Slovenia and Croatia, we degust a delicious Fuži Pasta with truffle sauce and fresh truffles. Our recipe recreates the authentic flavors of our journey to Istria. In our recipe, we use White Truffles Minced and Whole White Truffles in Oil by Zigante Tartufi, purchased in Motovun, a village in Croatia. We use Crème Fraîche (purchased at the PCC Natural Markets in the US) to make the truffle sauce for its buttery flavor and smooth texture. Our Fuži Pasta with truffle sauce is creamy, aromatic and simply delectable.
Making Fuži Pasta
Fuži Pasta
Parmesan Cheese, White Truffles Minced, White Truffles in Oil
Fuži Pasta with Truffle Sauce
Preparation Method
Step 1 – In a large bowl, mix flour, eggs and egg yolks, and knead the dough well for 10-15 minutes. Shape the dough into an oval shape, cover with cloth and let it rest at room temperature for 3 hours.
Step 2 – Cut the dough into 3 equal pieces and roll out each piece into 1 millimeter thin layers. Cut long strips (4 cm wide), then cut 4cm squares, and then roll the squares around the thicker portion of a chopstick. Shape the pasta into quill-shaped hollow tubes as shown in the picture.
Step 3 – In a large pot, bring salted water to a boil and cook the fresh fuži pasta al dente. Note: Fresh pasta cooks quickly, hence make sure not to overcook. As the pasta is cooking, prepare the truffle sauce.
Step 4 – In the frying pan, melt the butter, then add the crème fraîche, minced white truffles, freshly grated parmesan cheese and freshly ground black pepper. Add 1 tablespoon of the truffle oil and cook the sauce on a medium heat for a short time until it is well incorporated.
Step 5 – Drain the pasta and add to the frying pan. Gently mix the pasta with the truffle sauce and serve in large pasta bowls. Place the thinly sliced white truffles on the pasta and enjoy this delectable Istrian specialty!