Lorighitta, Ladittas Pasta

Other Names:


Made with:

Semolina, water, salt, and eggs



Lorighitta (also spelled Lorighittas) is a traditional pasta specific to Sardinia, an island off the coast of mainland Italy. Here’s what we know about its history and uses:

The earliest written record of Lorighitta dates back to the 16th century [The Pasta Project]. This document, compiled for the Spanish King who ruled Sardinia at the time, mentions a braided and ring-shaped Sardinian pasta, strongly suggesting Lorighitta.

Traditionally, Lorighitta has been linked to All Saints Day celebrations on November 1st [The Pasta Project]. Women would prepare the pasta in the days leading up to the holiday.

The town of Morgongiori in Sardinia has a strong connection to Lorighitta. Unfortunately, the number of women who make Lorighitta by hand there has dwindled in recent times [The Pasta Project].

To promote this culinary heritage, Morgongiori established a festival dedicated to Lorighitta in 1994. Held annually on the first Sunday of August, the “Sagra di Lorighittas” celebrates this unique pasta [The Pasta Project].

Lorighitta is a “pastasciutta,” meaning dry pasta, boiled and then dressed with a simple sauce, allowing the intricate shape to hold the sauce well.

Common accompaniments for Lorighitta include:
Tomato sauce
Pecorino Sardo, a sheep’s milk cheese from Sardinia
Sardo, a sheep’s milk cheese from Sardinia
Viscidu, a brined cheese made from sheep’s or goat’s milk

For a lighter option, Lorighitta can be dressed with just olive oil, garlic, and pepper. Due to its looped shape and small size, Lorighitta pairs well with thicker sauces that can cling to the pasta.