2 hr 0 min
2 hr 0 min
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I understand that not everyone has a pasta machine at hand, which can make the pasta-making process seem daunting. But is it really? Believe it or not, there are numerous pasta types that can be shaped by hand without the need for any special tools. One such example is Lorighittas. These traditional pasta shapes, resembling small braided rings, originate from the Sardinian village of Morgongiori. While they may require some time and effort to craft, the end result is truly rewarding, especially when enjoyed as a group activity (it’s a fantastic way to involve kids!). For this particular pasta, I’ve paired it with a seasonal sauce crafted from carrots, harissa, and miso. Being mindful of reducing waste, I utilized carrot tops to create a flavorful gremolata, which I then sprinkled over the pasta along with crispy breadcrumbs. This dish serves as yet another delightful way to embrace the flavors of spring!
Preheat your oven to 400°F or 200°C.
Start with the pasta dough, pour both flours and a pinch of salt on the working surface. Make a pit in the middle and add the water.
Start mixing, each time collecting more flour from the sides of the pile. Knead the dough until it is smooth and elastic (about 6-8 minutes). If the dough feels too dry, wet your hands and get back to kneading the dough.
Round the dough into a tight ball, wrap in plastic wrap, and set aside while working on the sauce.
Moving to the sauce- Add the carrots on a baking tray, lined with parchment paper, add olive oil and salt, and mix well. Bake for 40 min until or until soften.
In a medium-sized pan over medium heat, add 1 tbsp olive oil, shallots, and garlic. Cook for 5 min, stirring constantly.
Add harissa and white mist and mix well. Add 2 tbsp of water and cook for 3 more minutes. Remove from the heat.
In a food processor, blend the baked carrots and the shallots-garlic-miso-harissa mix until smooth. Add water as needed.
Pass the sauce through a sieve to make sure we get a super smooth sauce.
Moving to the gremolata, in a bowl, add the chopped carrot tops, parsley, oregano, garlic, lemon zest, lemon juice, olive oil, and salt, and mix well.
Moving to the breadcrumbs- In a medium-sized pan over medium heat, add 1 tbsp olive oil, panko, and salt. Cook for 3-4 minutes, mixing constantly. Once it reaches the desired color, remove from the pan to a flat plate to cool.
Back to the pasta shaping- divide the dough into 10 pieces, working on one piece at a time, and the rest covered with a plastic wrap.
Roll a piece of dough into a long, very thin rope. Wrap the rope around your two middle fingers twice and pinch ends together to seal. Remove your fingers and hold the loops delicately where they cross. Starting at the bottom where the ends are sealed, gently twist the strands together like you’re winding a watch. Repeat with the rest of the dough.
In a big pot, bring water to boil. Add salt, and boil the pasta for 4-5 minutes. In the meantime, heat up the sauce on a big pan.
Add the cooked pasta to the sauce and cook for 1 minute while constantly stirring.
Plate the pasta, top with gremolata and breadcrumbs. Grate Parmigiano Reggiano to your liking.
YASSS!
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