{"id":70093,"date":"2025-12-04T16:25:23","date_gmt":"2025-12-04T16:25:23","guid":{"rendered":"https:\/\/travelshelper.com\/?p=70093"},"modified":"2026-02-28T13:31:53","modified_gmt":"2026-02-28T13:31:53","slug":"%ec%8a%88%eb%a5%bc%eb%a6%ac%ec%b2%b4-%ed%81%ac%eb%a1%9c%ec%95%84%ed%8b%b0%ec%95%84%ec%9d%98-%ec%86%90%ec%9c%bc%eb%a1%9c-%eb%a7%8c%eb%93%a0-%ec%84%ac-%ed%8c%8c%ec%8a%a4%ed%83%80","status":"publish","type":"post","link":"https:\/\/travelshelper.com\/ko\/world-of-food\/croatia-national-food\/surlice-croatias-hand-rolled-island-pasta\/","title":{"rendered":"\uc288\ub97c\ub9ac\uccb4: \ud06c\ub85c\uc544\ud2f0\uc544\uc758 \uc190\uc73c\ub85c \ub9cc\ub4e0 \uc12c \ud30c\uc2a4\ud0c0"},"content":{"rendered":"\t\t
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On the northern Croatian island of Krk, a plate of \u0161urlice tells an entire story in flour and water. Long, hollow tubes of dough, curled around a knitting needle and left to dry on floured cloths, form one of the island\u2019s signature foods and a culinary emblem for the broader Kvarner region. Simple ingredients anchor the pasta, yet the shaping work, carried out by hand at kitchen tables and in small taverns, signals care, patience, and local pride.<\/p>

\u0160urlice belongs firmly to the home kitchen. The dough starts with flour, water, salt, and often a touch of egg and olive oil, then rests until supple enough to roll into ropes and cut into nuggets. Each small piece is pressed and rolled around a thin stick or knitting needle, then gently slipped off, leaving a hollow center that welcomes sauce. On Krk this method has become so closely tied to local identity that entire events, such as \u0160urlice Days in Vrbnik, celebrate the pasta with demonstrations and long tables of guests eating it in many forms.<\/p>

The shape itself feels purpose-built for hearty food. \u0160urlice resemble a more slender cousin of Istrian fu\u017ei, yet stretch longer and carry a thicker wall of dough. That structure gives a pleasing bite\u2014firm yet tender\u2014and creates a kind of tunnel for sauce to run through. Meat rag\u00f9s and stews cling to the outer ridges while juices seep into the hollow interior, so every forkful delivers both starch and sauce in balance. On Krk, cooks often pair \u0161urlice with lamb or beef stews, seafood braises, or seasonal vegetables, creating a bridge between inland comfort cooking and Adriatic brightness.<\/p>

This recipe follows that tradition with a slow-cooked beef goulash, rich with onion, tomato, paprika, and red wine. The pairing reflects long ties between Croatian coastal cooking and Central European stews: plenty of onion cooked until sweet, moderate heat from paprika, and meat simmered until yielding but not falling apart. The resulting sauce tastes deep yet gentle, surrounding the hand-rolled pasta without overwhelming it. Lamb appears often in Krk kitchens for this dish, yet well-marbled beef chuck fits readily into many home pantries and responds generously to a slow simmer.<\/p>

The making of \u0161urlice rewards a steady pace rather than speed. After the dough rests, shaping turns into a quiet rhythm: roll, cut, press, twist around the stick, slide off, and dust with flour. In many homes the work becomes a social task, with several pairs of hands around the table, talking and rolling while trays fill with pale coils of pasta. At festivals and workshop-style tastings on Krk, visitors often watch this process in person, then sit down to plates of steaming pasta dressed with goulash or tomato sauce.<\/p>

For a home kitchen far from the Adriatic, the same method relies on equipment that feels reassuringly modest: a bowl, a board, and a slim dowel, skewer, or knitting needle. The dough does not require a machine. The sauce calls for time on the stove rather than complex technique. The finished bowl, however, carries a quiet sense of feast\u2014deeply flavored meat over handmade pasta, finished with a little sharp sheep cheese or pecorino and fresh parsley.<\/p>

Prepared for a weekend gathering or a winter evening, \u0161urlice with beef goulash invites diners into Krk\u2019s food culture through texture and repetition: the chew of the pasta, the gloss of the sauce, the way each hollow tube captures just enough gravy. Once the method settles into hand memory, the dish can move from special project to recurring centerpiece, open to many regional variations\u2014from seafood to spring vegetables\u2014without losing its island character.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\"\u0160urlice
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\u0160urlice with Beef Goulash (Hand-Rolled Island Pasta)<\/h2>Recipe by Travel S Helper<\/span>Course: Main<\/mark><\/span>Cuisine: Croatian<\/mark><\/span>Difficulty: Intermediate<\/mark><\/span><\/div>
<\/span>Servings<\/span>

6<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

45<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

120<\/p>minutes<\/span><\/div>

<\/span>Calories<\/span>

780<\/p>kcal<\/span><\/div>

<\/span>Resting Time<\/span>

60<\/p>minutes<\/span><\/div><\/div><\/div>

This recipe presents \u0161urlice, the hand-rolled island pasta of Krk, paired with a slow-simmered beef goulash. A firm, elastic dough of flour, egg, water, and olive oil rests, then gets rolled around a slim stick to create long, hollow tubes that cook to a pleasantly chewy texture. While the dough relaxes, beef chuck stews with onion, tomato, paprika, and red wine until the meat turns tender and the sauce thickens, glossy and brick-red.\n\nThe finished pasta absorbs the sauce both inside and out, so each strand carries meat, sweetness from long-cooked onions, and fragrant paprika. A final shower of grated sheep cheese or pecorino and a scatter of parsley lift the dish at the table. Though rooted in Krk\u2019s festival and family cooking, the method suits any kitchen willing to devote a little time to rolling and simmering.<\/p>

Ingredients<\/h3>
  • \u0160urlice Pasta<\/strong><\/li>
  • <\/span>

    400 g (about 3 \u00bc cups) all-purpose flour<\/strong>
    Creates a firm, workable dough; bread flour yields a chewier bite, while \u201c00\u201d flour gives a silkier texture.<\/p><\/span><\/div><\/li>

  • <\/span>

    1 large egg, room temperature<\/strong>
    Adds richness and structure to the dough.<\/p><\/span><\/div><\/li>

  • <\/span>

    1 large egg yolk, room temperature<\/strong>
    Deepens color and flavor without adding too much extra moisture.<\/p><\/span><\/div><\/li>

  • <\/span>

    160\u2013190 ml (\u2154\u2013\u00be cup) lukewarm water<\/strong>
    Hydrates the dough; exact amount varies with flour and humidity.<\/p><\/span><\/div><\/li>

  • <\/span>

    1 tbsp extra-virgin olive oil<\/strong>
    Softens the dough slightly and contributes subtle fruitiness.<\/p><\/span><\/div><\/li>

  • <\/span>

    1 \u00bd tsp fine sea salt<\/strong>
    Seasons the pasta from within.<\/p><\/span><\/div><\/li>

  • <\/span>

    Flour for dusting<\/strong>
    Prevents sticking while rolling and shaping.<\/p><\/span><\/div><\/li>

  • Beef Goulash Sauce<\/strong><\/li>
  • <\/span>

    2 tbsp extra-virgin olive oil<\/strong>
    For saut\u00e9ing and gentle richness in the finished sauce.<\/p><\/span><\/div><\/li>

  • <\/span>

    800 g (about 1 \u00be lb) beef chuck, cut in 2\u20133 cm cubes<\/strong>
    Well-marbled and suited to long simmering; shoulder or blade cuts work similarly.<\/p><\/span><\/div><\/li>

  • <\/span>

    450 g (about 1 lb) yellow onions, finely chopped<\/strong>
    Forms the sweet, savory base of the goulash.<\/p><\/span><\/div><\/li>

  • <\/span>

    3 garlic cloves, minced<\/strong>
    Adds aromatic depth.<\/p><\/span><\/div><\/li>

  • <\/span>

    2 tbsp tomato paste<\/strong>
    Concentrates tomato flavor and helps the sauce cling to the pasta.<\/p><\/span><\/div><\/li>

  • <\/span>

    400 g (14 oz) canned crushed tomatoes<\/strong>
    Provides body and gentle acidity; fire-roasted tomatoes add a light smokiness.<\/p><\/span><\/div><\/li>

  • <\/span>

    250 ml (1 cup) dry red wine<\/strong>
    De-glazes the pan and contributes complexity; a medium-bodied Croatian-style or other Mediterranean red fits well.<\/p><\/span><\/div><\/li>

  • <\/span>

    500 ml (2 cups) beef stock, low sodium<\/strong>
    Extends the braising liquid while keeping flavors balanced; vegetable stock works for a lighter profile.<\/p><\/span><\/div><\/li>

  • <\/span>

    2 tsp sweet paprika (Croatian, Hungarian, or Spanish)<\/strong>
    Lends warm color and a gentle pepper note.<\/p><\/span><\/div><\/li>

  • <\/span>

    \u00bd tsp smoked paprika (optional)<\/strong>
    Adds a subtle smoky layer, especially pleasant if fire-roasted tomatoes are not used.<\/p><\/span><\/div><\/li>

  • <\/span>

    1 tsp dried rosemary, lightly crushed<\/strong>
    Echoes herb notes common in regional goulash.\u00a0<\/p><\/span><\/div><\/li>

  • <\/span>

    2 bay leaves<\/strong>
    Give a background herbal aroma.<\/p><\/span><\/div><\/li>

  • <\/span>

    1\u20131 \u00bd tsp fine sea salt, plus more to taste<\/strong>
    Seasons the sauce and meat.<\/p><\/span><\/div><\/li>

  • <\/span>

    \u00bd tsp freshly ground black pepper, plus more to taste<\/strong>
    Brings gentle heat and complexity.<\/p><\/span><\/div><\/li>

  • For Serving<\/strong><\/li>
  • <\/span>

    45 g (about \u00bd cup) finely grated hard sheep cheese or pecorino<\/strong>
    Echoes Krk\u2019s sheep-cheese tradition; Parmesan can stand in if needed.\u00a0<\/p><\/span><\/div><\/li>

  • <\/span>

    • 2\u20133 tbsp chopped fresh flat-leaf parsley<\/strong>
      Adds color and freshness at the end.<\/p><\/li><\/ul><\/span><\/div><\/li><\/ul><\/div>

      Directions<\/h3>
      • Make the \u0160urlice Dough<\/strong><\/li>

      • Combine dry ingredients<\/strong>
        Place the flour and 1 \u00bd tsp salt in a large mixing bowl and stir to distribute the salt evenly (2 minutes).<\/p><\/li>

      • Add egg, yolk, and most of the water<\/strong>
        Make a shallow well in the center, add the egg, yolk, olive oil, and about \u2154 of the water, then mix with a fork until a shaggy dough forms (3\u20134 minutes).<\/p><\/li>

      • Knead to a firm, smooth dough<\/strong>
        Turn the mixture onto a lightly floured surface and knead, adding small splashes of the remaining water only if the dough feels dry, until smooth, elastic, and quite firm (8\u201310 minutes).<\/p><\/li>

      • Rest the dough<\/strong>
        Shape the dough into a ball, wrap it in plastic or cover with an upturned bowl, and let it rest at room temperature while the goulash starts cooking (45\u201360 minutes).<\/p><\/li>

      • Start the Beef Goulash<\/strong><\/li>

      • Brown the beef<\/strong>
        Warm 1 tbsp olive oil in a wide heavy pot over medium-high heat, add the beef in a single layer (in batches if needed), season lightly with salt and pepper, and brown on at least two sides; transfer browned pieces to a plate (10\u201315 minutes).<\/p><\/li>

      • Cook the onions<\/strong>
        Lower the heat to medium, add the remaining 1 tbsp olive oil and the chopped onions, scrape up browned bits from the pot, and cook until soft and golden, stirring often (12\u201315 minutes).<\/p><\/li>

      • Add garlic, paprika, and tomato paste<\/strong>
        Stir in the garlic, sweet paprika, smoked paprika if using, and tomato paste, and cook until fragrant and slightly darkened, stirring constantly (2\u20133 minutes).<\/p><\/li>

      • Deglaze with wine<\/strong>
        Pour in the red wine, scraping the bottom of the pot, and let it simmer until reduced by about half (4\u20136 minutes).<\/p><\/li>

      • Build the braise<\/strong>
        Return the browned beef and any collected juices to the pot, add the crushed tomatoes, beef stock, rosemary, bay leaves, and 1 tsp salt, then bring to a gentle simmer (5 minutes).<\/p><\/li>

      • Simmer until tender<\/strong>
        Cover the pot partially and cook at a very gentle simmer, stirring occasionally and adjusting heat as needed, until the beef turns tender and the sauce thickens to a spoon-coating consistency (60\u201380 minutes).<\/p><\/li>

      • Shape the \u0160urlice<\/strong><\/li>

      • Divide and roll the dough<\/strong>
        Uncover the rested dough, cut it into 4 equal pieces, keep 3 pieces covered, and roll the first piece into a rope about 1\u20131.5 cm thick (3\u20135 minutes).<\/p><\/li>

      • Cut into small nuggets<\/strong>
        Slice the rope into pieces about 2\u20133 cm long, dust them lightly with flour, and cover with a cloth while working (3 minutes).<\/p><\/li>

      • Form the hollow pasta<\/strong>
        Take one piece, flatten it slightly in the palm, place the floured dowel or needle along its length, then roll the dough around it with the other hand until it forms a uniform tube; slide the tube off gently and set it on a floured tray (10\u201315 minutes per quarter of dough).<\/p><\/li>

      • Repeat with remaining dough<\/strong>
        Work through the remaining pieces of that portion, then repeat with the other three quarters, keeping finished \u0161urlice lightly floured and in a single layer so they do not stick (30\u201340 minutes).<\/p><\/li>

      • Finish the Sauce & Cook the Pasta<\/strong><\/li>

      • Adjust the goulash<\/strong>
        Taste the sauce, add salt and pepper as needed, and remove the bay leaves; if it seems too thick, loosen with a splash of stock or water, and if too loose, simmer uncovered for a few minutes (5\u201310 minutes).<\/p><\/li>

      • Boil the pasta water<\/strong>
        Bring a large pot of generously salted water to a rolling boil; aim for water that tastes pleasantly seasoned (10 minutes, overlapping with step 15).<\/p><\/li>

      • Cook the \u0161urlice<\/strong>
        Shake excess flour from the pasta, add it to the boiling water, stir gently to prevent sticking, and cook until the tubes float and feel tender yet pleasantly chewy at the center (5\u20137 minutes).<\/p><\/li>

      • Combine pasta and sauce<\/strong>
        Use a slotted spoon to transfer the cooked \u0161urlice directly into the simmering goulash, reserving some pasta water; toss gently, adding a ladle of pasta water if needed to loosen and gloss the sauce (3\u20134 minutes).<\/p><\/li>

      • Finish and serve<\/strong>
        Stir in most of the grated cheese and parsley, leaving a little for garnish, then serve the pasta and beef goulash in warm bowls with extra cheese and parsley on top (2\u20133 minutes).<\/p><\/li><\/ul><\/div>

        Tips, Troubleshooting & Variations<\/h3>
        • Substitutions & Allergy Notes - \nGluten-free option:\nA firm, high-quality gluten-free flour blend designed for pasta can replace the wheat flour; dough texture will differ and shaping may require a lighter touch.\nEgg-free pasta:\nLeave out egg and yolk, increase water slightly, and add 1 extra tablespoon of olive oil; the texture becomes a bit less rich but still shapable.\nMeat choices\nLamb shoulder or leg cubes echo traditional versions, while pork shoulder or turkey thigh provide alternate options with similar timing. \nShort on time:\nHigh-quality dried short pasta or dried penne can stand in; the dish shifts from strictly traditional to a more accessible weeknight version, yet the goulash still shines.\nDairy-free finish:\nOmit the cheese or use a nut-based hard-style grated alternative; watch overall seasoning, as cheese adds both salt and savoriness.<\/li>
        • Serving Suggestions & Pairings - \nServe \u0161urlice in wide, shallow bowls so the hollow tubes and chunks of beef remain visible and easy to scoop.\nOffer extra grated sheep cheese or pecorino at the table; the sharp, salty edge balances the sweetness of long-cooked onions. \nA simple side of blanched chard and potatoes dressed with olive oil, or a crisp green salad with lemon and olive oil, keeps the plate grounded and not overly heavy.\nWhite wines from Krk such as \u017elahtina traditionally appear with local pasta and seafood; for beef goulash, a light red with moderate tannin fits especially well.<\/li>
        • Storage & Reheating - \nRefrigeration: Store pasta and goulash together in an airtight container for 3\u20134 days, or store sauce and plain boiled pasta separately to protect texture.\nFreezing: Freeze the beef goulash alone in well-sealed containers for up to 3 months; thaw overnight in the refrigerator and reheat gently on the stove. The raw shaped \u0161urlice can be frozen in a single layer on trays, then transferred to bags; cook from frozen, extending boiling time slightly.\nReheating: Warm leftovers in a covered pan over low to medium heat, adding a splash of water or stock so the sauce regains a fluid, glossy consistency. Pasta softens on reheating, yet the dish remains satisfying and flavorful.<\/li>
        • Chef\u2019s Tips (3 Practical Pointers) - \nAim for a firm dough:\nA slightly stiff dough keeps its shape around the stick; if it feels soft or sticky, knead in a small amount of flour and extend the resting time by 10\u201315 minutes.\n\nRoll with light, even pressure:\nWhen shaping, let the stick or needle rotate under the palm rather than pressing hard; gentle, repeated passes create a uniform tube that slides off cleanly without tearing. \n\nControl the goulash simmer:\nA very gentle bubble prevents the meat from tightening and drying; if the surface looks too active, lower the heat and slide the pot slightly off-center on the burner.<\/li>
        • Equipment Needed:\nLarge mixing bowl.\nKitchen scale and measuring cups\/spoons.\nSturdy wooden board or clean work surface for kneading and shaping.\nSharp knife or bench scraper.\nThin wooden dowel, metal skewer, or knitting needle (3\u20134 mm thick).\nClean kitchen towels or cloths for covering dough and pasta.\nLarge, wide heavy pot or Dutch oven for goulash.\nLarge stockpot for boiling pasta.\nSlotted spoon or spider skimmer.\nWooden spoon or heatproof spatula.\nCheese grater.\nServing bowls and ladle.<\/li><\/ul><\/div>