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Istrian Fuži with Black Truffle Cream Sauce

Made from scratch Fuži pasta and a cream sauce with truffles
Prep Time2 hours
Cook Time15 minutes
Course: Main Course
Cuisine: American, Croatian
Keyword: black truffles, Croatian, croatian truffles, Fuži, Istrian Fuži, pasta, truffle cream sauce, truffles
Servings: 4 people
Calories: 410kcal
Cost: $20 - $50, depending on the truffles

Equipment

  • Large pot for boiling water
  • Pasta roller or rolling pin
  • Sauce pan

Ingredients

For the Pasta

  • 2 cups All-purpose flour
  • 2 cups Semolina
  • 1 pinch Sea salt
  • 6 whole eggs
  • 2 tbsp olive oil

For the Truffle Cream Sauce

  • 1 cup Heavy cream
  • 1/3 cup Butter
  • 50 grams Black Truffle Paste
  • 2 or 3 whole Black Truffles thinly sliced or grated
  • Parmesan Cheese to your liking

Instructions

Pasta

  • Sift together the flour, semolina, and salt.
  • Make a well in the middle of the mixture
  • Crack 6 eggs into a bowl (to avoid any bits of shell)
  • Pour all the eggs into the well
  • Add the olive oil
  • Mix with a fork, slowly incorporating the flour into the eggs/oil.
  • When you can no longer use the fork, use your hands to finish incorporating the liquid into the flour.
  • Knead the mixture until smooth and supple, 8 – 10 minutes. (do not scrimp on the kneading time. Get your muscles ready!)
  • When the dough is nice and smooth, wrap in cling film, and set aside and let rest at room temperature for 30 minutes.
  • After it’s had enough time to rest, unwrap, and cut into manageable pieces (4 or more) and use a rolling pin to quickly flatten the dough for rolling through a pasta machine. Don’t over work the dough.
  • Run each flattened piece through the pasta machine until you reach your desired thickness. This recipe can be made into any pasta shape you want!
  • To make Fuži: Using a square cookie or biscuit cutter (or just a knife!) cut out 1.5 in (4cm) squares of the fresh pasta, and using semolina to dust, wrap the squares of dough somewhat loosely around the handle of a cooking spoon on a diagonal, until the corner overlap, and slightly pinch the spot where they overlap. Repeat. (see video for visual!)
  • After you’ve created all the fuži pasta, let them rest at room temperature. (You can make them ahead and let them dry, but they will take a little longer to cook.)
  • Bring a large pot of salted water to a boil.
  • Wait to cook the pasta until your truffle cream sauce is ready. The fresh pasta takes about 8 – 10 minutes to cook, so plan accordingly. You want the pasta cooked to al dente and still hot at the same time the cream sauce is ready.

Truffle Cream Sauce

  • In a separate sauce pan, melt the 1/3 cup butter, add the black truffle paste/pate, and stir over a medium heat until bubbling.
  • Add the heavy cream.
  • Add a sprinkle of parmesan cheese, to your liking.
  • Stirring constantly, cook down the cream sauce and truffle mixture until thick and to a consistency you like.
  • When pasta is cooked and the sauce is ready, place the cooked fuži on your serving dish, add a little bit of the truffle cream sauce, dust with parmesan, and top with a few grated pieces of black truffle. ENJOY!

Video