Lorighittas all'Arrabbiata

For the dough...

I used my usual semola and warm water dough for this recipe (approximately 1/4 cup of warm water per 100 grams flour). Knead vigorously for 10-15 minutes until smooth and firm, and rest for about 30 minutes at room temperature.

Time to shape...

1. Cut off a small section of dough and roll it into a log, then continue rolling one end until it’s as thin as possible while still being pliable. Roll quickly so the dough doesn’t dry out and develop a skin.

2. Wrap the thin end around your pointer and middle fingers twice. Pinch off any excess and seal the two ends to create a double ring.

3. Wind the strands together as quickly and delicately as possible so they create a sort of braid—do this as many times as possible until the ring is complete. Adjust the shape as needed (it should be somewhat elongated).

4. Repeat! You can dry these before using... traditionally, they are dried for 3 days in a special basket... I did so for a few hours dusted in semolina.

Check out this Pasta Grannies tutorial for a video demonstration or the Pasta Social Club instagram Highlight on lorighittas.

Finishing touches...

For this simple spicy pomodoro, briefly cook 3 minced garlic cloves in butter or olive oil until fragrant. Add 1 cup of tomato passata and 1 cup stock, and stir to combine. Cook ~5-10 minutes until slightly reduced. Mix in 1 tablespoon crushed Calabrian chili peppers and cook briefly. Finish with 2 tablespoons of salted butter, and adjust seasoning with salt and pepper to taste. Toss cooked lorighittas with sauce and top with grated pecorino. Enjoy!


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