TABLE OF CONTENTS
Best Croatian Pasta Variety Types
MAIN INGREDIENTS
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.
MAIN INGREDIENTS
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.
Šurlice is a specialty pasta coming from the Croatian island of Krk. The pasta is traditionally handmade by coiling the dough on small wooden sticks or knitting needles, which is why this pasta is sometimes also called needle macaroni.
It consists of flour, water, and oil. The name šurlice is derived from surla or surlica, the Croatian word and its diminutive for elephant trunk. Originally, šurlice were prepared for festivities such as weddings, and they were paired with lamb stew, but today there are numerous combinations of this pasta variety and different sauces.
This handmade pasta variety hails from the island of Korčula and is mainly associated with the village of Žrnovo. It is prepared with a simple pasta dough that is flattened and then wrapped around a wooden stick in order to achieve its typical elongated, rolled form.
Makaruni are an ancient tradition on the island, and in the past, they were mainly enjoyed on special occasions. They are traditionally combined with thick, rich meat sauces, but they also pair well with pesto or a simple tomato sauce (šalša).
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.
MAIN INGREDIENTS
Makaruli is a type of pasta that hails from the culinary traditions of Mediterranean, especially the Dalmatian region of Croatia. Makaruli is characterized by its long, tubular shape, similar to macaroni but often with a thicker and sometimes slightly curved body.
What sets it apart is the traditional method of wrapping the pasta dough around a thin rod (like a knitting needle or a similar implement) before cooking, which creates a hollow center running through the length of the pasta. This shape allows sauces and seasonings to cling to and fill the pasta, making for a rich and flavorful dish.
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.
Domaći široki rezanci is a traditional pasta that is especially popular in the region of Slavonia and Baranya because these wide homemade noodles are used in local specialties such as fiš paprikaš. The pasta is made with a simple combination of flour, eggs, and water.
The dough shouldn't be sticky, and after it has been prepared, it's rolled and cut, first into rectangles and then into wide strips.
Krpice or flekice is a Croatian pasta variety that's shaped into small rectangles or squares. The pasta is made with a combination of eggs, salt, water, and flour. The dough is thinly rolled, then cut into squares or sometimes into irregular rectangles, similar to the Italian maltagliati.
Krpice are traditionally used in the preparation of krpice sa zeljem, a dish that's popular in the northern parts of the country and includes cabbage, onions, and black pepper.
MAIN INGREDIENTS
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.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.