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The Croatian region of Istria from where this dish hails is the largest peninsula in the adriatic.  Word of warning, don't ever tell a Croatian that their fuži pasta looks like penne, penne is rolled on the diagonal and fuži is rolled symetrically from corner to corner, so they're different ok. 

The Croatian Istrians are lucky sods, they have a truffle goldmine in the Motovun forest.  Forest Hill in London has no such goldmine, so I went back online and got mine from Melbury & Appleton; they're becoming a bit of a trusted source, this is the second time I've gone to them for not-on-the-highstreet ingredients.

You could make this dish with readymade pasta, but if you're spending a little £$€ on truffles then it is worth making the pasta yourself.  Readymade just doesn't compare with homemade pasta and it's really really really not difficult to make.

There is another Istrian fuži dish which uses samphire.  I am absolutely obsessed with samphire, which for those of you who haven't experienced the pleasure of tasting it is a wild coastal rock asparagus which tastes of heaven.  It is however highly seasonal, and even in July and August when it is traditionally harvested you won't be guaranteed to find any in the supermarkets.  Whenever I spot it in Sainsburys, which is hardly ever, I buy as many packets as I can.  I will cook the samphire version the next time I find some.

Makes Dulcie's List   Makes Cosmin's List


  •  2 quantites egg pasta dough
  •  20g white truffle
  •  1 tbsp butter
  •  1 garlic clove
  •  200ml double cream
  •  25g parmesan
  •  Salt and pepper


  • Calories | 624
  • Fat | 28.9g

Serves | 4

Prep Time | 2 hours 45 minutes (includes chilling time)

Cooking Time | 20 minutes


  1. Slice the garlic clove in half and rub the base of a large saucepan, add the butter and heat on medium until melted.
  2. Finely grate half of the truffle and add to the melted butter, heat gently for 1 minute.
  3. Slowly stir in the cream and simmer for 10 minutes.  Remove from the heat, cover and leave for a minimum of 2 hours for the truffle to  infuse properly.
  4. Roll your dough through your pasta machine, working down through the settings until it is about 1.4mm thick, on my machine this is number 5 the second to thinnest setting.
  5. Cut your pasta into squares 5cm by 5cm and starting with a corner wrap each piece around the back of wooden spoons or some wooden dowling of approximately 1.5cm in diametre.  I allowed mine to dry overnight before removing and cooking them but you can cook them straight away if you please.
  6. When ready to eat, gently heat the truffle sauce and season to taste.  Cook the pasta in boiling water for 2-3 minutes until it is al dente.
  7. Stir the sauce into the pasta, and plate up.  Shave the rest of the truffle and the parmesan on top and enjoy.

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