Pasta - Albania
Jufka is a type of traditionally prepared, handmade pasta. It is usually made with high quality, whole-wheat durum (Triticum durum) flour ground in water-powered mills. The flour is mixed with milk, eggs (four yolks plus four whole eggs per kilogram of flour) and salt. The dough is left in a dry place for 1 – 5 days to naturally ferment. Then, the dough is rolled out and cut into thin, ribbon shaped noodles, which are left to dry. After drying, the jufka can be stored in paper boxes, in bags or wooden boxes. It is important that the noodles are well ventilated to prevent mold.
Jufka is one of the typical products of the area of Dibra, in eastern Albania, and is well known for its taste and artisanal preparation. Jufka has also been discovered in the Arbëreshë community, a community of Albanians living in Italy since 1480; this dates jufka as a centuries-old, traditional Albanian product. It is mainly prepared by women in the households of Dibra. Given the limited employment opportunities in the area, as well as the desire to expose jufka to a wider audience, a group of women from the village of Vakuf have taken the initiative to organize an artisanal production of jufka for commercial sale.