At first, some history of this meal. In the time that was, and that would probably never come back again, the Istrian people was a lot poorer than is today and did not have much money. They ware mostly an agricultural society (at least the overwhelming majority). At that time there ware a very small amount of stores (I speak about the beginnings of the past century), and the money was as scarce as the number of stores. People prepared everything at home (pasta, bread, here and there some cakes and so on) and the things bought in store had that unapproachable allure that the things bought in a store were only eaten in particular occasions. From the other side the rare stores ware full of everything or nearly. The pasta in that time was sold to weight and was delivered to those stores in big bags. On the bottom of those bags often remained broken pieces of pasta (rotami). The traders, in order not to lose what have already paid, they used to mix all the types of broken off pasta (that one from the bottom of the bags) and they sold it under price: rotami. The poorer people could afford only this type
Here ended the history of the rotami.
Ingredients:
Minimum four types of pasta (penne, rigatoni, tortiglioni, fusilli....) container
Preparation:
Put all the types of pasta in the container (enough high) and with the hand (or with something else) break them off applying pressure. Pay attention not to cut your hand because the pasta can be very sharp when broken off. Pay also attention not to throw the rotami all outside the container. Now repeat the operation a couple of times (there is no need to transform it flour but only to break the 50-60% of pasta. Rotami are made. The rotami is not used alone but like pasta for the minestre or similar.
