How to make a special pasta from Croatia called 'fusi istriani' | Pasta Grannies

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork lard

Turkey bacon is lower in fat.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is dairy-free and adds flavor.

Chop 3 large onions and pour a generous amount of olive oil into the pan.

Cook the onions until completely soft, about 30 minutes.

Cube 2.5 kg of stewing beef and add it to the softened onions, seasoning with salt and black pepper.

Tie a bunch of parsley, sage, rosemary, and bay leaves together for easy removal after cooking.

Pour in a large jar of tomato paste, followed by a glass of white wine and some water, and let it simmer for a couple of hours.

In a separate bowl, mix 1 kg of zero zero flour, 6 eggs, and around 300 ml of water with 2 generous pinches of salt to form a dough.

Knead the dough vigorously for about 10 minutes.

Divide the dough and roll it out to a couple of millimeters thick, keeping it covered to prevent drying.

Slice the rolled dough lengthways to form strips, then cut them at a slight angle to create diamond shapes.

Cook the pasta in boiling salted water for around 5 minutes, testing for doneness.

Ladle some gravy into a bowl, strain the pasta, and mix them well before grating pecorino cheese over the top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens