LORIGHITTAS or CESARIA, originate from the tiny village of Morgongiori, on the island of Sardinia. The name of the pasta, ‘lorighittas’, comes from its shape, which resembles the Sardinian ‘sa loriga’, the ring to which animals were tied.
Legend has it that the lorighittas were invented by a girl who used them to conquer the man she desired, and that a witch, Maria pungi pungi, comes to look for them during the night of the dead and pierces the bellies of children who have eaten too many.
They used to be made only for All Saint’s Day, but now are eaten year-round. They are made with durum wheat flour and warm salted water. They are made by hand by twisting a double string of dough between the fingers to create a braid and form a ring. Once created, the lorighittas are left to dry for a few days to ensure that they hold their shape during cooking.
This pasta shape will test your patients as it takes some trial and error to master the technique of making them. a great challenge for all you die hard pasta making enthusiasts.
Serve these pasta shapes with a rich meat sauce.