Basically there are two types of dough, for immediate and for later use.
For later use there are various types of noodes ( trganci, tarana, rezanci, flekice ) for soups or stews.
One of favourite meals is krautfleke with cabbage ( Krautflackchen ) , for which there is a saying that ” it heals the sick ” . Favourite pasta in town is flekice with milled ham ( Die Grenadiermarsch ), nasuvo with poppy seed, cheese . . . , then sufnudle ( Schupnudel ) and flekice with sour cream .
Other pasta types are prepared with potatoes ( testo, rezanci, nasuvo ) , called also ” grenadjirmars ” ( Der Grenadiermarsch ) , nasuvo with poppy seed, cheese then sufnudle ( Schupnudel ) , gomboce, tasci ( Die Tasche ) , which are served salty or sweet, and also skoverci ( pancakes ) and gibančice.
Every nation in Vojvodina had its own specific feature for various dishes. The same is valid for pasta, therefore there are various types of it: brindzovi haluski, krpice, rusinski peljmeni, trganjci with egg, trganjci with ham, old Vojvodinian knedle with cheese, tarana with milk, bunjevačka tarana with „ divenica ” and also various forms of valjušci.