Šurlice

Small hand-rolled twisted pasta made with flour and water, typical of Istria and Kvarner. Traditionally served with a meat or fish sauce.

Ingredients

290 kcal per serving

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Mix the flour and salt on the work surface, then make a well in the centre.
Gradually pour in the lukewarm water and oil, working the flour in with your fingertips until you get a soft, smooth dough.
Knead it by hand for 10 minutes until it no longer sticks, then cover and let it rest for 20 minutes.
Roll the dough out into a rectangle about 3 mm thick and cut strips 1 cm wide.
Roll each strip between your palms to form a small rope, then wrap it around a finger to give it a twisted shape.
Place the šurlice on a floured tray and let them dry for 15 minutes.
Bring a large pot of salted water to the boil and cook the pasta for 5 to 7 minutes, until they rise to the surface.
Drain and serve straight away with the sauce of your choice, sprinkling with Parmesan if you like.