Semolina Lorighittas Recipe
Just semolina and water make this perfectly al dente fresh lorighittas, Sardinian braided ring pasta
Servings: 2
Ingredients
- 200 grams semolina flour plus extra for dusting
- 100 grams warm water
Instructions
- Place 200 grams of semolina flour into a bowl and make well in the middle. Pour the warm water into the well and use a fork to whisk the water, slowly incorporating the flour, little by little, until and dough starts to form. Turn out onto a lightly floured board and knead the dough until smooth and elastic, then wrap with plastic wrap and let rest for 1 hour. Alternately, place the semolina flour into the bowl of a stand mixer, whisk in the water and knead with a dough hook on low for 8-10 minutes. When the dough is supple and elastic, wrap with plastic wrap or place in a plastic bag and rest for 1 hour.
- When the dough has rested, cut off a small portion, leaving the rest of the dough covered. Lightly dust your work surface with some semolina flour. It’s best to make pasta on an unfinished wooden board so if you have a large wooden cutting board, this would be best. Use the palms of your hands to roll out into a thin rope.
- Take the end of the rope and twine it around three fingers twice to make two rings. Detach the end of the rope and connect the two ends of the pasta together. Interlace to braid/twist. Set aside on a lightly semolina dusted tray and repeat until you’ve used all the dough. The lorighittas can dry out before cooking so don’t worry about covering them after they are shaped.
- To cook, bring a large pot of salted water to a boil. Add the lorighittas and stir. Let cook until they start floating to the surface. The time will depend on how long your dried your pasta out for. Take one out and taste it to make sure it’s cooked through, then use a slotted spoon to scoop them all out and sauce with your favorite sauce.
