How To Make Lorighittas
Lorighittas have a distinct twisted ring shape and are made simply with semolina and water. Learn how to make this traditional Sardinian pasta by hand with these step-by-step instructions.
Servings: 3
Ingredients
- 300 g semolina flour finely ground
- 150 g warm water
- pinch salt ~ 1/4 tsp - dissolved in the water
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.Pro 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 — 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 the Lorighittas
- 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.
Video
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