Jufka is traditional handmade pasta made with highquality whole-wheat durum (Triticum durum) flour ground in water-powered mills. The use of eggs and milk, which give it a pleasant flavor, distinguish this pasta from other pastas made in the region. It maybe one of the oldest types of pasta in Europe. The pasta is usually made during the summer, as it is easier to dry it at this time of year. In the past in the fields of Dibra, were planted with a special variety of local durum wheat called karabash, which was cultivated mainly for jufka production. Nowadays jufka is made with imported flour.
With the lightness of angel hair pasta and consistency of tagliatelle, jufka is sure to be loved by everyone on the table. Usually served with meat, the recipe here joins jufka with farm-fresh chicken to make a simple dish that is ready in less than an hour.