Lorighitta means “ring” in Sardinian. This very peculiar type of pasta, traditionally made for festive occasions, is typical of Morgongiori, a small village in the region of Marmilla.
The preparation is long, difficult, and completely made by hand: just consider that making one Kg of Lorighittas requires from three to four hours of work.
Ingredients: Durum wheat flour, water, salt.
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Durum wheat flour is processed to obtain extremely thin strands of pasta, that must be rolled around the maker’s fingers twice. Then the strands are interwoven, creating a perfect jewel.
Lorighittas are left to dry in a basket for three days.
They’re excellent with meat sauces and pecorino cheese, or with sea urchin sauce.
Valori Nutrizionaliper 100 g. Energia Kcal/Kj341/1426 Grassi g.0.1 gr di cui grassi saturi g.0 gr Carboidrati g.73 gr di cui zuccheri g.0.6 gr Proteine g.12 gr Sale g.0.007 gr Lista allergerni contiene glutine
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