Lorighittas. Named after the Sardinian word for the iron rings used to hitch horses. Lorighittas are beautiful braided or rope pasta that are traditionally produced in Morgongiori. Pasta peddlers in the tiny town will train for years to make lorighittas fit for the Sagra delle Lorighittas, a celebration that takes place during the first week of every August.
When I watched the how-to video, I thought it was a piece of cake. I was wrong. It looks harder than it is. It was extremely difficult to handle but after a few tries, I got the hang of it.
I cooked these Lorighittas in a simple buerre fondue with Tiger Shrimp and Calamari.
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