Lorighittas
learn how to make this traditional Sardinian pasta
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“Morgongiori is a little village on the western side of central Sardinia, and it is the only place on the island — and indeed the whole of Italy — where lorighittas are made.” – Pasta Grannies
So, of course I’m trying my hand at making them—here in Philly.
Lorighittas are a pretty distinct pasta shape: two thin loops that get twisted together to create that stunning, twisted, ropey, ring shape. They have a nautical feel to them, which makes sense with Sardinia being an island and all. I have not had the pleasure of going to Sardinia (yet!) and having them, but I figure I could take a little kitchen vacation and make them at home. Really trying to manifest a Sardinian vacation over here.
I love making fresh pasta — pici, tagliatelle, cavatelli, agnolotti — the list goes on. Lorighittas, though? I wouldn’t really say they’re beginner-friendly. They’re slow, detailed, and a bit tedious to make. But SO well worth it! Possibly my new favorite. The texture and shape is perfection.
Traditionally, lorighittas are served with a chicken ragù: slow-cooked chicken in a puréed tomato sauce. (Recipe coming soon!) But, you can sauce them however you’d like: a simple cherry tomato butter sauce, short rib ragù, Genovese sauce, ragù bianco, even brown butter and sage. Not at all the classic choices, but who cares, they’re all delicious.
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Ingredients
300g Semolina Flour – You want finely ground semolina flour for this. Look for one specifically for pasta, or labeled as semola rimacinata.
150g Warm Water
Pinch of Salt (~ 1/4 tsp) – Dissolved in the water. Salt is used to help with the texture of the dough, and will allow you to roll out those thin stands without it breaking. It’s not there to season the pasta.
Instructions
Make The Dough
Add a pinch of salt to your warm water and stir until fully dissolved.
Pour your semolina onto your work surface and make a well in the center. Slowly pour in the water, and using your fingertips, slowly incorporate it into the flour and form a shaggy dough.
Bring the dough together into a rough ball and knead for about 5 minutes, or until it’s fairly smooth and everything is fully combined.
Cover your dough and let it rest for at least 10 minutes. This gives the semolina time to hydrate, which makes it much easier to roll out into very thin strands — crucial for shaping lorighittas.
Shape The Lorighittas
Tear or cut off a small piece of dough and roll it into a very thin strand — around 1/8” (~3 mm) or even thinner, if you have the patience.
Tip: I keep a small container of water nearby and very, very lightly wet my board before rolling. Just a drop or two, wiped over the surface, helps the dough stick slightly, making it easier to roll without tearing.Roll the strand to at least 10” long — you’ll need enough to wrap twice around three fingers.
Wrap the dough around three fingers two times, then pinch and roll the ends together to seal. Carefully twist the looped dough three times to form the signature twisted ring shape.
Place the shaped lorighittas on your board to dry slightly.
Repeat with the remaining dough.
Cook Them
Bring a large pot of salted water to a boil. Add your lorighittas and cook until al dente — anywhere from 8 to 12 minutes. It will really depend on how thin or thick you rolled them. Check for doneness every few minutes.
Drain, toss with your favorite sauce, and top with plenty of grated cheese.
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Looks way to complicated for me but I know I would def order this pasta if it was available to me.
I always wanted to learn how to make Lorighittas! Thank you for sharing!!