Lorighittas
Lorighittas are a traditional pasta from Sardinia, specifically from Morgongiori in the Oristano and Sinis region. They feature a unique and fascinating shape: thin ribbons of pasta intricately woven to form small rings that resemble earrings. Made with just three ingredients — durum wheat semolina, water, and saffron — they represent the essence of authentic Sardinian cuisine, often served in broth or simply dressed.
Preparation
- 1
Dissolve the saffron in a glass of warm water for 10 minutes, allowing it to fully release its color and aroma.
- 2
Pour the semolina into a large bowl and create a well in the center. Gradually add the saffron water, mixing with your fingers until you form a smooth, non-sticky dough.
- 3
Knead the dough on a work surface for about 10 minutes until smooth and elastic. Cover and let rest for 20 minutes.
- 4
Roll out the dough very thinly with a rolling pin, then cut into long, thin strips about 3-4 millimeters wide.
- 5
Gently twist each strip onto itself, forming a small ring similar to an earring. Place the lorighittas on a floured work surface.
- 6
Bring a large pot of salted water to a boil. Gently immerse the lorighittas and cook for 15-20 minutes until they rise to the surface and are completely cooked.
- 7
Drain them with a slotted spoon and transfer to a plate, dressing with hot broth or with extra virgin olive oil and fresh parsley as desired.
Chef's Tips
The traditional recipe calls for lorighittas to be served in vegetable or chicken broth. It is essential to keep the dough not too wet: add the water gradually. The weaving requires practice and patience, but the final result is spectacular.