Lorighittas
Ingredients: Ingredients: 150 g of flour/semolina from durum wheat, warm water, salt. The sauce (but everyone makes their preferred sauce, originally a tomato sauce with meat is made): mushrooms, canned tomato juice, salt, pepper, oil, a clove of garlic, grated Grana Padano (optional).
Lorighittas, a type of traditional pasta from Sardinia, is a true culinary treasure, with a fascinating history and preparation technique. These pastas, shaped like interconnected circles, are created with much patience and dedication, which is why their price can reach 15 euros per kilogram directly from producers or 25-30 euros in stores. It is important to know that producing one kilogram of lorighittas requires about 5-6 hours of careful work.
The name lorighittas comes from the word 'loriga', which means ring, highlighting their distinctive shape. The essential ingredients for their preparation are durum wheat semolina, water, and salt. Semolina, a type of durum wheat flour (Triticum durum), must be ground medium, as a texture that is too fine would affect the elasticity of the dough. In the preparation process, salt is added to the water, which helps achieve an optimal pasta consistency.
The dough must be kneaded carefully, having a texture similar to modeling clay, so that it is elastic and does not break during the formation of the strand. If it happens to break, do not worry, as it can easily be stuck back together. Once the dough is prepared, the pasta strand is formed. It is wrapped twice around the index, middle, and ring fingers of the left hand. The ends of the strand are joined, and the two strands are twisted together, using both hands, similar to the motion of winding a clock.
After shaping, the pasta needs to dry for about 3-5 days on a wicker basket to allow air circulation and prevent mold. It is essential that they are not exposed directly to sunlight, as moisture must be eliminated gradually. Lorighittas pasta requires longer boiling time than fresh ones, about 8 minutes, but it is good to taste them to determine the optimal moment. When cooked, they are drained and mixed with the desired sauce, resulting in a delicious dish full of tradition that reflects the artisanal mastery from Sardinia. Serve them hot and let yourself be carried away by the unique flavors and textures of this special pasta.
