Entree: Croatia – Istrian Fuži (Hand-rolled ridged pasta from Istria usually served with a creamy mushroom and truffle sauce)

Serving Size: 4

Approximate Time

Prep 1 hr

Cook 15 min

Additional 30 min

Total 1 hr 35 min

Ingredients

- 2 cups (240 g) all-purpose flour
- 3 large eggs, approx. 5 oz (140 g)
- 1/2 tsp (3 g) fine salt, plus more for pasta water
- 3 tbsp (45 ml) extra-virgin olive oil
- 3 oz (85 g) pancetta, diced
- 1 tbsp (15 g) unsalted butter
- 1 medium shallot, finely chopped, about 1/3 cup (50 g)
- 2 garlic cloves, minced
- 8 oz (225 g) mixed mushrooms (porcini or cremini), sliced
- 1/2 cup (120 ml) dry white wine
- 1 cup (240 ml) heavy cream
- 2 tsp (10 ml) truffle oil (optional) or 1–2 tbsp (15–30 g) grated fresh truffle if available
- 1/2 cup (50 g) freshly grated Parmigiano-Reggiano
- 2 tbsp (8 g) chopped fresh parsley
- Freshly ground black pepper to taste
- Water for boiling and additional olive oil for finishing if desired

Instructions

1. Make the dough: on a work surface, mound the flour and make a well; add the eggs, 1/2 tsp salt, and 1 tbsp olive oil in the center. Gradually incorporate flour into the eggs until a dough forms. Knead 8–10 minutes until smooth and elastic. Wrap and rest 30 minutes.
2. Roll and form fuži: divide dough into quarters and roll thin (about 1/16 in / 2 mm). Cut into 3/4 x 1 1/2 in (2 x 4 cm) rectangles. Fold each rectangle over a small wooden skewer or the handle of a wooden spoon, press along the fold to form a hollow quill, then slide off to retain the curved shape.
3. Prepare sauce base: heat 2 tbsp (30 ml) olive oil and 1 tbsp (15 g) butter in a large skillet over medium heat. Add pancetta and cook until lightly crisp, 3–4 minutes. Add shallot and cook until translucent, about 2 minutes. Stir in garlic and cook 30 seconds.
4. Add mushrooms and deglaze: add mushrooms and cook until they release moisture and begin to brown, 5–7 minutes. Pour in the white wine and simmer until reduced by half.
5. Finish sauce: lower heat and stir in the heavy cream. Simmer gently until slightly thickened, 3–5 minutes. Remove from heat and stir in truffle oil or grated truffle if using, Parmigiano, and parsley. Season with black pepper and adjust salt to taste.
6. Cook fuži and combine: bring a large pot of salted water to a boil. Cook the fuži in batches for 2–4 minutes until al dente (fresh pasta cooks quickly). Reserve 1/2 cup (120 ml) pasta cooking water, drain the pasta, and add directly to the skillet with the sauce. Toss gently, adding a little reserved cooking water if needed to coat evenly.
7. Serve: plate immediately with extra grated Parmigiano and a drizzle of olive oil or a few drops of truffle oil. Serve hot.