Homemade Istrian Fuži with Truffle Sauce
Not only are the fuži easy to make, but they can be easily stored for later use too. Feel free to dry them, store them in the fridge, or freeze them for later use. These are the top reasons why we adore this recipe:
- simple homemade pasta, delicious and beautiful
- serve with your favorite sauce; we love a simple black truffle sauce
- beginner-friendly recipe for pasta lovers
- use a pasta machine to make them
- make them during the week or over the weekend; they are great for date night too
Drying, storing, and freezing
We can store these Istrian Fuži in three ways. We can dry them, store them in a fridge, or freeze them for later use.
To dry the pasta, first, make the dough, shape it into fuži, and transfer it to a large plate or baking sheet. Cover with a kitchen towel and set aside for 2 - 3 days. Store the dried pasta in a paper bag or a jar in your pantry for up to 3 months.
Feel free to store cooked fuži (without the sauce) in a sealed, airtight container—place in the fridge for up to 2 days.
We can freeze the Istrian fuži too. Shape the pasta, then transfer to a large baking sheet—place in the freezer. When the pasta freezes completely, transfer it to a freezer bag—place it in the freezer for up to 3 months. Cook the frozen pasta for 6 - 8 minutes in salted boiling water.
How to make Istrian Fuži with Truffle Sauce at home (video)
Check this quick video to master making Istrian Fuži at home. This recipe is made in collab with Slovenia.si.
Next, try these truffle dishes
METHOD
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homemade fuži
Add flour and eggs to a bowl. Stir, then knead into a smooth and elastic dough. Cover the dough with a bowl, then set aside for about 30 minutes. Divide into four parts, and shape each piece separately while covering the rest with a bowl. Roll the dough to the thinnest thickness using a pasta machine. Then, cut into 4cm (1½ inch) rectangles. Take a pencil, and place its handle on one square of the dough. Fold its opposite ends over each other to get a fuži shape. Gently roll the pencil, then transfer the pasta to a baking sheet while working with the rest of the dough.
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cook
Place a pot with salted boiling water over high heat. Bring to a boil, then add the pasta. Cook until al dente, for about 3 - 4 minutes. Before draining the pasta, preserve 300ml (1 1/2 cups) of cooking pasta water if you plan on making the truffle sauce.
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serving idea
Place a pan over medium heat. Add oil and butter. When the butter melts, add the diced garlic. Saute the garlic for 30 seconds, then season with black pepper. Add the preserved pasta water and bring to a boil, then cook for 3 - 4 minutes or until about a third of the water evaporates and the sauce thickens. Reduce the heat to a minimum, and add the pasta. Toss to combine, then add the cheese while stirring continuously for the cheese to melt and the sauce become creamy. Lastly, stir in the black truffles or tartufata. Serve immediately.
