{"id":10855,"date":"2016-11-05T07:58:44","date_gmt":"2016-11-05T06:58:44","guid":{"rendered":"http:\/\/www.kuhaona.com\/?p=10855"},"modified":"2016-11-05T07:58:44","modified_gmt":"2016-11-05T06:58:44","slug":"fuzi-istrian-pasta","status":"publish","type":"post","link":"https:\/\/www.kuhaona.systich.hr\/index.php\/2016\/11\/05\/fuzi-istrian-pasta\/","title":{"rendered":"Fu\u017ei (Istrian pasta)"},"content":{"rendered":"<p>Fu\u017ei are definitely among the most renowned Istrian pasta. The origin of its name is Latin where the word fusus means a spindle, and this pastry is shaped just like it. The hollows of the fu\u017ei cling well to the sauce, and when in Istria, definitely try them out with truffles.<!--more--><br \/>\n[one_third]<\/p>\n<h4>Ingredients<\/h4>\n<p>500 g (17.5 oz) soft flour<br \/>\n1 teaspoon salt (7 g)<br \/>\n2 eggs<br \/>\n1 tablespoon oil<br \/>\n2 tablespoons white wine<br \/>\n150 ml (5.1 fl oz) lukewarm water<\/p>\n<p><a title=\"Conversion Calculator for Cooking\" href=\"http:\/\/southernfood.about.com\/library\/info\/blconv.htm\" target=\"_blank\">Conversion Calculator for Cooking<\/a><br \/>\n[\/one_third]<br \/>\n[two_third_last]<\/p>\n<h4>Preparation<\/h4>\n<p>Sieve the flour into a wide bowl. Add eggs, oil, wine, salt and with some water prepare a smooth pastry. Let it rest for about half hour.<\/p>\n<p>Roll out the pastry thinly, then cut to strips 4 cm (1.57 in) wide, and then cut them in squares of the same size of 4 cm (1.57 in).<\/p>\n<p>Form the fu\u017ei pasta so to fold the opposite ends over the handle of a wooden spoon and roll at the conjunction so that the ends would blend together and form hollow pasta fu\u017ei. Distribute them on a floured board and let them dry for a while.<\/p>\n<p>Cook in boiling, salted water for about 5 minutes.<br \/>\n[\/two_third_last]<\/p>\n<p><strong>Serving<\/strong><br \/>\nServe the cooked fu\u017ei with meat meals in a sauce.<\/p>\n<p><strong>Preparation time<\/strong><br \/>\n90 minutes + time for pastry resting<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Fu\u017ei are definitely among the most renowned Istrian pasta. The  [&#8230;]<\/p>\n","protected":false},"author":1,"featured_media":11041,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-10855","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nekategorizirano"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/posts\/10855","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/comments?post=10855"}],"version-history":[{"count":0,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/posts\/10855\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/media?parent=10855"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/categories?post=10855"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/tags?post=10855"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}