Lorighittas

Lorighittas came on my radar thanks to a particularly adorable episode of Pasta Grannies featuring 93-year old Cesaria. I could barely believe my eyes as I watched her knead a massive batch of dough outside under the sun, and then nimbly create scores of lorighittas out of the finest strands of pasta.

Lorighittas (and Cesaria) hail from the tiny village of Morgongiori, on the island of Sardinia.

They used to be made only for All Saint’s Day, but now are eaten year-round. They are made with durum wheat four and salted water.

Traditionally, finished lorighittas would be left to dry in a special basket for a few days. You can definitely cook them on the same day, though, just let them dry long enough to keep their shape while boiling. Even 30 minutes on a wooden board or dishcloth should be enough time - but since they take so long to make, it’ll likely be a bit longer!

To make them:

• Make a batch of durum wheat pasta dough. The only modification to my standard recipe is to ensure the water is warm, and to dissolve a good pinch of salt in it.

• After resting the dough, roll a thin strand of pasta directly off of a larger piece. The goal is to be almost as thin as spaghetti (so even a bit thinner than my first attempt photographed above).

• Take the rope of pasta and wrap it twice around three fingers, connecting at the inner loop and pinching it off from the master dough.

• Use your fingertips to twist the two layered rings together, creating a braided look.

• Set down in an ovular shape, not a circle, and let dry a bit before cooking in salted water.