Every fuž, at one point in its “life”, was a pasutica. Traditionally, pasutice or, as the rest of Croatia calls them, krpice, are at the very top of traditional Istrian cuisine, not far behind fuži. They are traditionally eaten on Good Friday and Christmas Eve, and inevitably, as fasting food, with bakalar in bianco. Thanks to their porous texture, they are extremely prone to absorbing various sauces, even more so than fuži due to their larger surface area. Like fuži, they are made from high-quality durum wheat and daily fresh eggs. Going through the process of rolling and especially long drying, just like tagliatelle, they are an essential element of experiencing Istrian culture. The creases on the surface of the pasta are our invention, and the result is pasta that does not stick together.
Due to their specific texture, they go well with sauces, salted anchovies, broccoli, and for those days when you are pressed for time and don’t have enough time to cook, it is an excellent solution for a quick recipe with canned tuna.
«Alienum phaedrum torquatos nec eu, detr periculis ex, nihil expetendis in mei. Mei an pericula euripidis.hinc partem ei est. Eos ei nisl graecis, vix aperiri consequat an. Eius lorem tincidunt vix at, vel pertinax sensibus id, error epicurei.»