Žrnovski makaruni are one of those dishes that perfectly capture the essence of Dalmatian cuisine: simple ingredients, demanding technique. They come from the village of Žrnovo on the island of Korčula and belong to a family of handmade hollow pastas shaped by wrapping the dough around a thin needle or stick — much like šurlice from Krk.
The similarity in technique is no coincidence. Across the Adriatic, variations of the same idea developed — practical, homemade pasta designed to hold sauce well. Yet the differences appear in the details: thickness, length, elasticity, and the way they are served. Žrnovski makaruni are typically more robust and traditionally paired with rich meat sauces, most often a homemade goulash.
Unlike industrial pasta, makaruni are not made to exact measurements. Everything depends on the hand that shapes them. That’s why, for decades, they have been a symbol of Sunday lunches, holidays, and important family gatherings. Knowing how to make makaruni meant knowing how to cook — properly.
Within Croatia’s gastronomic landscape, žrnovski makaruni stand alongside Istrian fuži and pljukanci, as well as Krk’s šurlice. All share the same origin, yet each reflects the character of its region. In makaruni, that character is firm, direct, and slightly stubborn — much like the island they come from.
This is not pasta for speed.
This is pasta that asks for patience.