Lorighittas are hand-twisted pasta rings associated with Morgongiori in Sardinia.
A calendar tradition sits behind the carefully twisted shape.
Lorighittas are associated with Morgongiori and All Saints, and are also made throughout the year. Twisting the rings by hand takes skill; arranged in drying baskets, they form an ornamental pattern. If you watch them being made, follow a single strand through its two loops and final twist. The craft becomes easier to appreciate one ring at a time.
A strand loops twice around the fingers, then twists into an oval ring. The regional sheet describes semolina, water and salt, with an egg variant also allowed.
Serve lorighittas with tomato sauce or cockerel with tomato sauce. Try the simple tomato version first if you want the ring’s shape to remain the focus.
Lorighittas are made with a semolina, water and salt dough, with an egg variant as well. Ask the maker which version you are buying and check the ingredient list. Choose by the actual product and its intended preparation, rather than assigning an egg-free rule to every ring carrying this name.
The finished rings are dried in baskets before sale. At home, follow the storage instructions on the pasta you buy and keep its label with the remaining portion.
Laore’s product sheet names Morgongiori as the production territory.
The strand goes twice around the fingers before the two ends are joined and twisted into an elongated ring, as described in the regional sheet.
No. Laore describes semolina, water and salt but also records an egg variant. Check the producer’s ingredients for the pasta you choose.
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