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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!
Course Main Course
Cuisine Italian
Prep Time 30 minutes
Total Time 30 minutes
Servings 4
Calories 270kcal
Cost 15


  • Wooden board


  • 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


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.


Serving: 69g | Calories: 270kcal | Carbohydrates: 46g | Protein: 9g | Fat: 5g | Cholesterol: 70mg | Sodium: 110mg