Even though pasta was not as popular as polenta in the Vipava area, local housewives used to compete in making interesting designs and toppings for this dish. The pasta making skills and dough originate from neighbouring Italy, the homeland of pasta masters.
1. Make a elastic but firm dough, which should sit for about 20 min.
2. Roll the dough into thin sheets and cut into small squares.
3. Bake the squares in a hot stove on both sides, so they get a slightly brownish marks, which is also what adds the distinctive aroma.
4. Break the baked pasta into chunks, toss them into boiling salted water and cook for a minute or two. Drain the water after that.
5. Add the topping made with diced prosciutto or pepperoni, which you fried in butter. If you desire, you can sprinkle the dish with some white wine.