On their way from the Italian regions to Istria, names and shapes of pasta gradually changed until they became uniquely Istrian.

Makaruni, ravioli, posutice, žbirići or pljukanci, spindle-shaped pasta, are gaining popularity and the most popular by far are fuži – tubes of thin pasta 3 to 5 centimeters long  made from wheat, salt, eggs and water, kneaded and rolled into a thin sheet before being cut into 4×4 centimeter cubes. Opposing corners are folded toward the middle and pressed. Fuži have a wide use but are generally smothered in homemade sauces (žgvaceti), or Istrian goulash – a thick, dense meat sauce.