Šurlice: A Guide to Croatia's Hand-Rolled Pasta from Krk

When you travel around Croatia's Adriatic coast, you encounter pasta shapes that vary from island to island. On Krk, the largest island in the Adriatic, the local favourite is šurlice — a hand-rolled pasta with a distinctive hollow centre and ridged surface. This guide explores what makes šurlice special, how they are made, and the best ways to enjoy them.

What are šurlice?

Šurlice (pronounced shoor-lee-tseh) are a traditional pasta from the island of Krk in the Kvarner region. They are short, tubular pieces, typically around three to five centimetres long, with a hole running through the middle. The outside has visible ridges from the rolling technique. The dough is simple: flour, eggs, water and a little salt, and sometimes a splash of olive oil. No special equipment is needed, which reflects the pasta's rural origins.

How šurlice are made

Making šurlice is a hands-on process. The dough is kneaded until smooth, then divided into small pieces. Each piece is rolled into a thin rope, cut into short lengths, and then rolled around a thin wooden stick or knitting needle to create the tube shape. As the pasta is rolled, the stick leaves fine grooves on the inside and the outside develops a slightly rough texture. This texture helps sauces cling to the pasta. Once shaped, the šurlice are left to dry briefly before cooking. The handmade nature means each piece is slightly different, which is a mark of authenticity.

Traditional ways to serve šurlice

On Krk, šurlice are almost always paired with a rich meat stew. The most traditional is a lamb goulash (gulaš od janjetine) or beef goulash, slow-cooked with onions, tomatoes, red wine and herbs such as rosemary and bay leaf. The stew is thick and deeply savoury, and the hollow pasta catches the sauce beautifully. Sometimes šurlice are served with a game stew, especially in autumn. They can also be baked together with the stew under a peka, the traditional bell-shaped lid covered with embers, which gives the dish a slightly smoky note. While less common, they are also delicious simply dressed with olive oil and grated sheep's cheese, or with a light seafood sauce.

Where to find and enjoy šurlice

Šurlice are most commonly found in konobas (family-run taverns) across Krk, from the main town of Krk to smaller villages like Vrbnik, Punat and Baška. Many local families make them at home for Sunday lunches and holidays. If you visit Krk, look for šurlice on menus — they are often listed under traditional dishes or as a side to slow-cooked meats. To tell if they are handmade, notice the irregular shapes and the distinct ridges. Commercial versions exist, but the real thing has a tender, slightly toothsome bite that only comes from hand rolling. While you can find šurlice in some mainland restaurants, the island is the best place to experience them in their true context. For home cooks, šurlice can be made without special tools, but it takes a little practice to get the rolling technique right. Many Croatian cookbooks include recipes, and the process is a rewarding way to connect with the island's culinary heritage.