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 flou, 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.
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