The Lorighittas recipe is that of a typical Sardinian pasta, handmade with few ingredients and modeled like intertwined spaghetti.
The original recipe of Lorighittas was born in Morgongiori , a small town in the province of Oristano. It is a typical handmade pasta, belonging to the gastronomic tradition of Sardinia . Only three ingredients are needed to make it: re-milled durum wheat semolina, water and salt. The slightly more elaborate step is the one in which you have to give shape to this pasta. First they get spun spaghetti, then they are modeled like small intertwined rings. Thanks to this particular shape, it can be seasoned in a variety of ways, ranging from tomato sauce to vegetables, or a mixture of seafood.
Preparation of the Sardinian recipe for Lorighittas
- In a bowl, pour the water. Add the salt and stir to make it dissolve in it. In a larger bowl, pour the semolina.
- To this, add the water a little at a time. For each addition, work with your hands to mix everything.
- When the water is finished, move the now compact mixture onto a work surface. Knead with your hands for at least 15 minutes , until it is elastic.
- Put this dough in an airtight container and let it rest for 10 minutes.
- After this time, take a piece of dough at a time. Work each one to obtain a very thin spaghetti with a length of about 20 cm .
- Roll the spaghetti twice, around three joined fingers. Remove the excess length and press on the ends to seal them.
- Take one end between thumb and forefinger, with the other hand twist the two threads of dough on themselves (the movement to be done with the fingers is like that done when winding a watch).
- As you shape the Lorighittas, place them on a cloth to dry.
- Once dry, cook them in abundant salted water for 5 minutes . Drain and serve as you like, with a good sauce or vegetables.
Lorighittas, how are they made according to tradition?
The recipe of Morgongiori lorighittas has ancient origins and is handed down from generation to generation. Traditionally, they are prepared for the feast of All Saints , but they are an excellent pasta to make all year round. For 25 years, in fact, on the first Sunday of August , a festival entirely dedicated to this typical product has been organized in the country of origin, to make it known to more and more people.
There are various theories about its name. One is the literal one. The term “lorigas” translates as ” iron rings “, just like the earrings, with intertwined circles, worn by the young women who created this pasta. It took them several hours of work to create the shape of these particular spaghetti. Then, it was left to dry in a basket called ” Su Caisteddu “, for a long time from 3 to 7 days.
To have the Lorighittas available for longer, you can dry them. Afterwards, put them in a paper bag and keep them for a few months , in a dry place. Dried pasta needs about 15 minutes to cook.
Another unmissable Sardinian recipe is that of Mazza frissa .
Riproduzione riservata © - WT
Military green passion: how to combine the most decisive of greens
Reassuring and decisive, military green is a trendy nuance again this winter: here's how it goes, even crazy! Bold, determined,...
Purple potatoes must absolutely be included in the diet: here are the reasons
If you've never tried them, purple potatoes taste really great. Not only that, they also bring many benefits to the...
Bucatini alla Caruso, the ingredients of the Neapolitan recipe
Bucatini alla Caruso are a simple first course prepared with genuine ingredients typical of the Campania region. Here is the...
Mousseline cream, a pride of French pastry
Similar to custard, mousseline cream is enriched with a fair amount of butter. Here is the recipe. France is famous...
Bach flowers: a natural remedy for colds and flu
Bach flowers are valid natural remedies for colds and flu: let's see which ones to use against these diseases. Like...
Recipes1 week ago
How to make mascarpone cream: the classic recipe and with the Thermomix!
Recipes5 days ago
Reinforcement salad: a Christmas dish of the Neapolitan tradition
Recipes1 week ago
For Sunday lunch, here are the artichoke crêpes
Recipes1 week ago
Baked hake with cherry tomatoes and olives: recipe for a tasty second course