Homemade Lorighittas, The Braided Pasta

Lorighittas

Homemade Lorighittas, The Braided Pasta

Lorighittas or Braided Pasta are a beautiful dish to treat yourself to every once in a while. A bit tedious to make but well worth it.

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Lorighittas in a hand

On the days you’re feeling a little adventurous, you have to try making Lorighittas. Named for the iron rings used to hitch horses, this braided shaped pasta may not be the most popular out there, but they will rival the best of them for the prettiest!

Need an easy sauce to put over these Lorighittas? Try my Italian Meat Sauce (or Gravy).

Lorighittas

What are Lorighittas?

Originating in the small town of Morgongiori on the island of Sardinia, this braided pasta uses just two ingredients. Semolina flour and warm water.

Most people have never heard of Lorighittas and that’s not a surprise. Even in Morgongiori, there were typically only a handful of women who seasonally make it. But that changed in 1994 when the town council started hosting an annual festival called Sagre delle Lorighittas to celebrate it. Now, not only is it becoming more popular in Sardinia, but it’s also starting to gain popularity in mainland Italy too.

It’s a difficult and tedious pasta to make and one that will certainly test even the best pasta maker’s patience. But those that take the time to twist these into form will be rewarded with an amazing texture and chewiness every pasta lover will enjoy!

semolina pasta dough

Get your semolina dough ready and get braiding! The semolina flour can be tough to track down, so if you need some you can grab it for a good price here through Amazon.

Use my semolina dough recipe to get started.


How do you make homemade Lorighittas?

Guns N’ Roses said “just a little patience” and that couldn’t be more true when making Lorighittas. You’ll certainly make mistakes starting of, but enjoy the experience and appreciate the art!

Rolling pasta dough

First, cut off a small piece of the dough, roughly about the size of your thumb if you can.

Rolling pasta dough

Next, start rolling the dough, applying a little pressure as you go. Roll one end of the dough out until it gets as thin as a piece of spaghetti.

Now, here’s the important part! You need the right consistency and elasticity to make this work. Otherwise, you’ll end up breaking the dough either when you’re rolling it thin or during the next step when you start to shape the rings.

Rolling pasta dough very thin

Keep a glass of warm water near you as you start to roll out the dough. You need the dough to be a bit moist versus being too dry. You don’t want it soaked, but you may need to wet your fingers here and there as you continue rolling it to spaghetti thickness.

wrapping pasta dough around fingers
wrapping pasta dough around fingers
wrapping pasta dough around fingers

Once the dough is thin and malleable enough, begin wrapping the thin pasta around two or three fingers. Wrap it twice around.

wrapping pasta dough around fingers

Now, break the dough off the larger piece.

Braiding lorighittas

Then, using one hand, pinch the loose tails together to ensure they don’t come apart and start braiding the other end.

Braiding lorighittas

Finally, using the opposite hand you pinched the loose tails with, begin twisting the two layers of dough around each other, forming a braid.

Braiding lorighittas
Braiding lorighittas
Braiding lorighittas
Braiding lorighittas
Braiding lorighittas

Keep twisting until you have a beautiful, braided Lorighittas!

Braiding lorighittas
Homemade lorighittas
Homemade lorighittas
Lorighittas cooking
Lorighittas drying
Lorighittas pasta with Rao's homemade sauce

Serve it with a Ragu or meat sauce! I actually used some Rao’s Homemade Tomato & Basil sauce and added some meat to it.

Delicious!

Lorighittas with meat sauce

Buon appetito!


Tools I used in this recipe:


Lorighittas

Homemade Lorighittas

On the days you're feeling a little adventurous, you have to try making Lorighittas. Named for the iron rings used to hitch horses, this braided shaped pasta may not be the most popular out there, but they will rival the best of them for the prettiest!
Prep Time 30 mins
Total Time 30 mins
Course Main Course
Cuisine Italian
Servings 4

Equipment

  • Wooden board

Ingredients
  

  • 1 Semolina flour dough

Instructions
 

  • Cut a small piece off the semolina dough – preferably about as big as your thumb. Start rolling the dough, applying a little pressure as you go. Roll one end of the dough out until it gets as thin as a piece of spaghetti.
    IMPORTANT – keep a glass of warm water near you as you start to roll out the dough. You need the dough to be a bit moist versus being too dry. You don't want it soaked, but you may need to wet your fingers here and there as you continue rolling it to spaghetti thickness.
    Rolling pasta dough very thin
  • Once the dough is thin and malleable enough, begin wrapping the thin pasta around two or three fingers. Wrap it twice around then pinch the dough off to break apart from the larger piece.
    wrapping pasta dough around fingers
  • Using one hand, pinch the loose tails together to ensure they don't come apart and start braiding the other end.
    Braiding lorighittas
  • Finally, using the opposite hand you pinched the loose tails with, begin twisting the two layers of dough around each other, forming a braid.
    Braiding lorighittas
  • Until you have your Lorighittas!
    Lorighittas in a hand

Notes

This can be a frustrating pasta to make because not only do you need the right consistency when rolling out the dough, you also need to pinch the loose ends enough to ensure they don’t break apart when cooking.  Then the twisting can take some time getting used to. 
STICK WITH IT!  It does take time to get the hang of it, but it’s SO worth it in the end.
Keyword fresh pasta, homemade lorighittas, homemade pasta, lorighittas
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