Lorighittas is a Sardinian braided pasta from the town of Morgoniori, province Oristano, on the slopes of Mount Arci in western Sardinia. Traditionally, they are placed on a wicker basket to dry, decoratively arranged like lace doilies.
It’s name, according to the Encyclopedia of Pasta, refers to the shape of a long ring known as a loriga in Sardinian, from the Latin lorum, the leather ring placed under the yoke of oxen.
Lorighittas are formed by rolling the dough into a long, spaghetti-like rope, wrapping twice around two fingers (index and middle) or three fingers (index, middle and ring) and then twisting the two strands together to form a braided, circular rope. They’re labor intensive and a bit tricky to make.
They used to made only made on All Saint’s Day in November, but today are made year-round, although in a limited capacity because they are so time consuming to prepare and use a durum-wheat flour that is hard to find (hmm, curious what type of flour they use; will have to investigate if, or rather hopefully, when, I make it back to Sardinia). I used semola flour.
To this day, the city of Morgongiori dedicates the first Sunday in August to lorighittas in a city festival called Sagra delle Lorighittas, to preserve its culinary heritage and pay homage to this unique pasta.
This pasta is typically served with a chicken ragù. I served mine with a spicy tomato sauce.
I used 2 parts semola: 1 part water and a pinch of salt. Knead for a good 15 to 20 minutes until smooth and elastic. Wrap in plastic to prevent drying out. Let rest 30 minutes.
Then, cut off a piece of dough and roll into a long, thin rope. Wrap it around two (index and middle) or three fingers (index, middle, ring), 2 times. Pinch the end to seal.
Then take the rings off your fingers, and twist the two strands together to form a braided, circular rope.
Repeat.
Lorighittas
Ingredients
- 400 grams semola rimacinata flour
- 200 grams water, more or less as needed
Instructions
- Mound the flour and make a well in the middle. Pour water into the well. Using a fork, slowly mix the water and flour together, starting with the well and expanding from there. When the water is incorporated into the flour, use your hands to roll the dough into a ball.
- Knead for a good 15 to 20 minutes until smooth and elastic. Wrap in plastic to prevent drying out. Let rest 30 minutes.
- Cut off a piece of dough and roll into a long, thin rope. Wrap it around two (index and middle) or three fingers (index, middle, ring), 2 times. Pinch the end to seal.
- Then take the rings off your fingers, and twist the two strands together to form a braided, circular rope.