Makaruni na iglu is a special type of pasta, a traditional island delicacy. It is made with flour, eggs, oil, salt and warm water, all kneaded into a uniform dough. This dough is rolled, and then cut into pieces, formed into small cylinders, cut into even smaller pieces, which are finally formed into makaruni using a needle. The makaruni are served alongside a meat stew as a main course, and they pair well with traditional island wines.

Lamb stew with Novalja makaruni:

Stew for 4 persons:

1 tablespoon of pork lard
4 medium shallots
600g of leg of lamb
1 tablespoon of tomato paste
1 teaspoon of homemade plum jam
A pinch of cinnamon
2 cloves
2 dcl of red wine
2 dcl of vegetable stock
A pinch of salt and pepper
Pag cheese and chives for serving

Novalja makaruni for 4 persons:
500g of flour
1 egg yolk
1 whole egg
60g of butter
1 teaspoon of olive oil
A pinch of salt



Sautée the shallots on some lard until they become golden yellow, and then add the cubed meat. Sautée the meat until it releases its juices, and then let the liquid evaporate. Add the tomato paste, and before it all completely fries, add the red wine and cloves. Continue sautéeing for another 15 minutes, and once all the alcohol has evaporated add the vegetable stock and slowly add in the other spices – salt, pepper and cinnamon. Sautée for another 15 minutes. Finally, add a teaspoon of plum jam and let it cook for another 15 minutes.


Mix together all of the ingredients, and knead an elastic dough. Let it rest in the fridge for a half an hour. Then use a large knitting needle or a wooden skewer to form makaruni with your palms so that there is a hole in the middle. Makaruni are usually 8 to 12cm long. Add 4 litres of water into a large pot, let it boil and add a spoon of salt. Add the makaruni into the boiled water and stir gently so as to avoid them sticking to the bottom. As soon as the makaruni float to the surface of the water, leave them on for another minute and then serve.

Use a draining spoon to plate around 120 g of makaruni, pour some stew on top, add a bit of Pag cheese and chives or parsley. Bon appetit!

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