The World's Food
×
About
Contact
Dishes
Regions
Africa
Algeria
Angola
Benin
Botswana
Burkina Faso
Burundi
Cameroon
Canary Islands (Spain)
Cape Verde
Central African Republic
Ceuta (Spain)
Chad
Comoros
Democratic Republic of the Congo
Djibouti
Egypt
Equatorial Guinea
Eritrea
Eswatini
Ethiopia
Gabon
Ghana
Guinea
Guinea-Bissau
Ivory Coast
Kenya
Lesotho
Liberia
Libya
Madagascar
Madeira (Portugal)
Malawi
Mali
Mauritania
Mauritius
Mayotte (France)
Morocco
Mozambique
Namibia
Niger
Nigeria
Republic of the Congo
Reunion (France)
Rwanda
Saint Helena, Ascension and Tristan da Cunha (United Kingdom)
São Tomé and Príncipe
Senegal
Seychelles
Sierra Leone
Somalia
South Africa
South Sudan
Sudan
Tanzania
The Gambia
Togo
Tunisia
Uganda
Western Sahara
Zambia
Zimbabwe
Asia
Afghanistan
Bahrain
Bangladesh
Bhutan
Brunei
Cambodia
China
Hong Kong (China)
India
Indonesia
Iran
Iraq
Israel
Japan
Jordan
Kazakhstan
Kuwait
Kyrgyzstan
Laos
Lebanon
Malaysia
Maldives
Mongolia
Myanmar
Nepal
North Korea
Oman
Pakistan
Palestine
Philippines
Qatar
Saudi Arabia
Singapore
South Korea
Sri Lanka
Syria
Taiwan
Tajikistan
Thailand
Tibet (China)
Timor-Leste
Turkmenistan
United Arab Emirates
Uzbekistan
Vietnam
Yemen
Europe
Albania
Andorra
Armenia
Austria
Azerbaijan
Azores (Portugal)
Belarus
Belgium
Bosnia and Herzegovina
Bulgaria
Croatia
Cyprus
Czech Republic
Denmark
Estonia
Finland
France
Georgia
Germany
Greece
Hungary
Iceland
Ireland
Italy
Kosovo
Latvia
Liechtenstein
Lithuania
Luxembourg
Malta
Moldova
Monaco
Montenegro
Netherlands
North Macedonia
Norway
Poland
Portugal
Romania
Russia
San Marino
Serbia
Slovakia
Slovenia
Spain
Sweden
Switzerland
Turkey
Ukraine
United Kingdom
Vatican City
North America
Anguilla (United Kingdom)
Antigua and Barbuda
Aruba (Netherlands)
Bahamas
Barbados
Belize
Bermuda (United Kingdom)
Bonaire (Netherlands)
British Virgin Islands (United Kingdom)
Canada
Cayman Islands (United Kingdom)
Costa Rica
Cuba
Curaçao (Netherlands)
Dominica
Dominican Republic
El Salvador
Greenland (Denmark)
Grenada
Guadeloupe (France)
Guatemala
Haiti
Honduras
Jamaica
Martinique (France)
Mexico
Montserrat (United Kingdom)
Nicaragua
Panama
Puerto Rico (United States)
Saba (Netherlands)
Saint Barthelemy (France)
Saint Kitts and Nevis
Saint Lucia
Saint Martin (France)
Saint Pierre and Miquelon (France)
Saint Vincent and the Grenadines
Sint Eustatius (Netherlands)
Sint Maarten (Netherlands)
Trinidad and Tobago
Turks and Caicos Islands (United Kingdom)
U.S. Virgin Islands (United States)
United States
Oceania
American Samoa (United States)
Australia
Federated States of Micronesia
Fiji
French Polynesia (France)
Guam (United States)
Hawaii (United States)
Kiribati
Marshall Islands
Nauru
New Caledonia (France)
New Zealand
Niue
Northern Mariana Islands (United States)
Palau
Papua New Guinea
Pitcairn Islands (United Kingdom)
Samoa
Solomon Islands
Tonga
Tuvalu
Vanuatu
Wallis and Futuna (France)
South America
Argentina
Bolivia
Brazil
Chile
Colombia
Ecuador
Falkland Islands (United Kingdom)
French Guiana
Guyana
Paraguay
Peru
Suriname
Uruguay
Venezuela
Sign in
Home
Regions
Europe
Italy
Sardinia
Lorighittas
Homemade ring-shaped braided pasta, common on All Saints' Day on Nov. 1
Licence
Source
Recipes
Homemade Lorighittas, The Braided Pasta - The Skinny Guinea
Lorighittas might be the prettiest pasta out there. Named for the rings used to hitch horses in Sardinia, these braided pastas are amazing...
Lorighittas in Butternut Squash Sauce | Institute of Culinary Education
...
Lorighittas, Artisanal Sardinian Pasta Made by Women - La Cucina Italiana
...
Lorighittas with Shrimp, Mussels, and Orange | Saveur
A fresh and citrusy pasta loaded with seafood...
How to Make 4 Pasta Shapes with 1 Dough
On this week's episode of Chefs at Home, food stylist Veronica Spera makes four pasta shapes using just one dough recipe: lorighittas, orecchiette, cavatelli, and capunti...
Cesaria’s lorighittas with chicken | SBS Food
Lorighittas are double-hooped, twisted strands of spaghetti. In the days before radio, TV and mobile phones, making lorighittas was an opportunity for women to get together to gossip and sing...
Ricette di Terra Nostra: Lorighittas di Morgongiori: l'elegante pasta di una volta all'anno
...
Lorighittas ai frutti di mare | Cookaround
Ricetta Lorighittas ai frutti di mare: Lorighittas ai frutti di mare...
Lorighittas alla Campidanese: Gustoso Primo Piatto Sardo | Arborea
Scoprite come portare a tavola un piatto di lorighittas alla campidanese: salsiccia e pecorino conquisteranno tutti...
Ricette di Terra Nostra: Lorighittas al sugo di pollo ruspante
...
Lorighittas gamberi e fiori di zucchine - Ho sempre fame | Ho sempre fame
...
Lorighittas con carciofi e pecorino ricetta da La Prova del Cuoco
Ingredienti, procedimento e video della ricetta Lorighittas con carciofi e pecorino di Gianfranco Pascucci per la trasmissione La Prova del Cuoco...
Ricetta Lorighittas ai frutti di mare e carciofi - Donna Moderna
Preparazione ingredienti350 g di lorighittas400 g di cozze400 g di arselle2 carciofimezzo limone1 dl di olio extravergine d’oliva1 peperoncino fresco2 dl di vino bianco secco1 ciuffo di prezzemolosale e pepevini consigliatiAlghero Chardonnay (bianco)Cinque...
tuttositrasforma: LORIGHITTAS all'aglio orsino (con polpettine di melanzane al pomodoro)
Ingredienti: una manciata di foglie di aglio orsino essiccato farina di semola di grano duro Pesare i due ingredienti ed impastare aggiung.....
Lorighittas, la pasta sarda artigianale fatta dalle donne | La Cucina Italiana
Le lorighittas, un particolare tipo di pasta fresca sarda della provincia di Oristano, vengono preparate e intrecciate artigianalmente dalle donne del paese da oltre 100 anni...
Associated Dishes
Spianata
Side, Snack, Appetizer
Pecorino Sardo
Side, Snack, Appetizer
Dolce Sardo
Side, Snack, Appetizer
Filindeu
Side, Snack, Appetizer