Jufka is a type of traditionally prepared, handmade pasta. It is usually made with high-quality, whole durum wheat (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, 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.
The traditional products, local breeds, and know-how collected by the Ark of Taste belong to the communities that have preserved them over time. They have been shared and described here thanks to the efforts of the network that that Slow Food has developed around the world, with the objective of preserving them and raising awareness. The text from these descriptions may be used, without modifications and citing the source, for non-commercial purposes in line with the Slow Food philosophy.