Lorighittas

A thread of dough looped twice and twisted into a ring between the fingers.

Vegan.

Ingredients

• 400 g fine semolina flour
• 200 ml warm water
• 1.5 teaspoons salt

Method

1. Make a firm semolina dough, knead it 15 minutes, and rest it an hour under a damp cloth. It must stay damp throughout or the threads snap.
2. Roll a piece into a thread as thin as string, 40 cm long, under flat palms.
3. WIND THE THREAD TWICE ROUND THREE FINGERS to make a double loop, and cut it off.
4. Slide the double loop off and TWIST THE TWO STRANDS TOGETHER AROUND EACH OTHER, working round the ring, so it finishes as a plaited circle.
5. That twist is the whole thing and it is why this is a recipe rather than a shape you buy: the pasta is made by hand, one ring at a time, and a kilo is an afternoon.
6. Dry the rings on a cloth for 12 hours until hard.
7. Boil 6 to 8 minutes. The plait holds a thin sauce in its grooves, so they are dressed simply — tomato and basil, or butter and saffron.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Italy · All recipes