Istrian Hand-Rolled Pasta with Black Truffles

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A signature dish of the Istrian peninsula, hand-rolled fuzi pasta is tossed in a simple butter and wine sauce and crowned with generous shavings of fresh black truffle. The thin, slightly chewy noodles act as the perfect canvas for the earthy, aromatic intensity of Croatian truffles.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 20 gFat
• 9 gSaturated Fat
• 58 gCarbs
• 3 gFiber
• 2 gSugar
• 16 gProtein
• 380 mgSodium
• 220 mgPotassium
• 140 mgCalcium
• 3.5 mgIron
• 3 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the pasta dough

• 2 cups (260 g) all-purpose flour, plus more for dusting
• 2 large eggs
• 2 to 3 tablespoons lukewarm water
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon fine sea salt

For the truffle butter sauce

• 4 tablespoons (55 g) unsalted butter
• 1 small shallot, finely minced
• 1/3 cup (80 ml) dry white wine
• 1/3 cup (35 g) finely grated Parmigiano-Reggiano
• 1 small handful fresh flat-leaf parsley, chopped
• 30 g fresh black truffle, plus extra for shaving
• 1 teaspoon truffle oil
• Fine sea salt and freshly cracked black pepper, to taste

Directions

1. Pile the flour on a clean work surface or in a large bowl, make a well in the center, and add the eggs, 2 tablespoons of water, olive oil, and salt. Using a fork, gradually draw the flour into the wet ingredients until a shaggy dough forms, adding more water a teaspoon at a time if needed.
2. Knead the dough for 8 to 10 minutes until smooth, elastic, and slightly tacky. Wrap in plastic wrap and rest at room temperature for 30 minutes.
3. Divide the rested dough into quarters and roll each piece into a rope about 1 cm thick. Cut each rope into 1 cm pieces, then roll each piece individually around a thin wooden skewer or knitting needle, pressing lightly so the dough wraps into a small spiral. Set finished fuzi on a floured tray; repeat until all dough is used.
4. Bring a large pot of well-salted water to a gentle boil. While the water heats, melt the butter in a wide skillet over medium-low heat, add the minced shallot, and cook for 2 to 3 minutes until soft and translucent.
5. Pour in the white wine and simmer for 2 minutes to reduce slightly, then lower the heat and keep the sauce warm. Cook the fuzi in the boiling water for 3 to 4 minutes until they float and are tender but still firm to the bite; reserve 1/4 cup of pasta water before draining.
6. Add the drained fuzi directly to the butter sauce along with a splash of the reserved pasta water. Toss gently for about 30 seconds so the noodles glisten and absorb the sauce, then stir in the grated Parmigiano and chopped parsley.
7. Divide the pasta among four warm shallow bowls, season with salt and pepper, and finish each portion with a generous shaving of fresh black truffle and a light drizzle of truffle oil. Serve immediately while hot.

Cook’s Notes

• A thin wooden skewer, knitting needle, or even a chopstick works for shaping fuzi; the goal is a small open spiral that catches the sauce.
• If fresh truffles are unavailable, substitute 2 tablespoons of high-quality black truffle butter and finish with truffle oil for similar aroma.
• Resting the dough is essential for gluten relaxation, which makes rolling the thin spirals much easier and prevents tearing.
• Reserve a small ladle of pasta water before draining; its starch helps emulsify the butter into a silky coating that clings to the noodles.
• Truffles are best shaved just before serving with a truffle slicer or microplane to preserve their volatile aroma compounds.

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