Istrian fuži: how a square of dough becomes a tube

Fuži are an Istrian pasta shaped into short tubes from thinly rolled dough. Each piece is formed separately by joining two opposite corners of a small square.

How fuži are shaped

A smooth, firm dough is kneaded from flour, eggs, water and salt. After resting, it is rolled into a sheet one to two millimetres thick and cut into squares measuring about four centimetres on each side. Each square is placed diagonally, two opposite corners are wrapped around a thin wooden stick, and the join is pressed together before the pasta is slipped off the stick.

Finished fuži are roughly three to five centimetres long. If the edges do not stick, they can be lightly moistened before being pressed together.

With žgvacet or truffles

In Istrian cooking, fuži are most often served with žgvacet, a thick meat sauce. Chicken žgvacet is common, as are versions made with beef or game.

Fuži are also served with black or white truffles. For the sauce, finely chopped truffle is briefly warmed in butter or olive oil, with a little cream or stock if desired. Fresh truffle can be grated over the hot fuži just before serving.