LORIGHITTAS braided semolina pasta
Ingredients
Ingredients for 4 people:
- 400 g of semolina flour
- 200 ml of water
- salt to taste
- 500 ml of tomato puree
- 1/2 onion
- Basil
- Grated Sardinian Pecorino cheese
- Extra Virgin Olive Oil
Procedure
In a bowl, combine the flour, a teaspoon of salt, and the hot water; then knead the mixture on a pastry board until it forms a smooth, compact dough. Let it rest for a few minutes. Meanwhile, prepare a simple tomato sauce by sautéing the onion in a little extra virgin olive oil. Then add the passata and season with salt. Continue cooking over low heat for about 40 minutes. Take the dough and divide it into small hazelnut-sized portions. Work each portion on a floured pastry board to form thin strands of dough about 25 cm long. Fold each strand in half and join the two ends by pressing with your fingers. Now, holding one end of the double strand firmly, begin twisting the other end on the pastry board so that the two strands twist like string, forming a loop—the lorighittas—by sealing the ends together. Place the rings on a tray made of straw, rattan, or other natural fiber so that the pasta can dry without sticking. Bring salted water to a boil and cook the lorighittas for about 5 minutes. Dress with the tomato sauce, add a couple of basil leaves, and sprinkle with grated Sardinian pecorino cheese.
