Dish

Ščipanci

Ščipanci is made with flour, water, and sometimes eggs. The dough is rolled out and cut into small pieces, which are then rolled between the palms of the hands to create a unique shape. The pasta is then boiled and served with a variety of sauces, such as tomato sauce, meat sauce, or mushroom sauce. Ščipanci is a hearty and filling dish that is perfect for cold winter nights.

European cuisine› Mediterranean cuisine› Balkan cuisine› Croatian cuisine

Side Dish

Origins and history

Ščipanci has been a staple in Istrian cuisine for centuries. It is believed to have originated in the rural areas of Istria, where it was a popular dish among farmers and shepherds. Today, Ščipanci is enjoyed throughout Istria and is often served at local festivals and celebrations.

Dietary considerations

Ščipanci is typically made with wheat flour, which contains gluten. It is not suitable for those with celiac disease or gluten intolerance. However, it can be made with gluten-free flour for those who need to avoid gluten.

Variations

There are many variations of Ščipanci, depending on the region and the cook. Some recipes call for the addition of eggs or olive oil to the dough, while others use different types of flour. Some cooks also add herbs or spices to the pasta dough to give it extra flavor.

Presentation and garnishing

Ščipanci is typically served in a large bowl or platter, with the sauce poured over the top. It is often garnished with fresh herbs, such as parsley or basil.

Tips & Tricks

To make Ščipanci, it is important to roll the pasta dough thin enough so that it cooks evenly. It is also important to cook the pasta in a large pot of salted water, and to stir it occasionally to prevent it from sticking together.

Side-dishes

Ščipanci is often served with a side of vegetables, such as roasted peppers or sautéed mushrooms. It can also be served with a salad or a side of bread.