- 1 cup AP flour
- 1/2 cup warm water
- Pinch of salt
1. Measure flour onto your cutting board and create a well in the middle large enough that the water won't spill out.
2. Measure your water, just warm to the touch from the sink and pour into the flour well and start mixing with a fork.
3. Incorporate the flour into the water until the dough becomes too stiff to mix with the fork and start kneading by hand. Knead the dough until all the flour is incorporated.
4. Cover the dough tightly with plastic wrap and set aside for at least 15 minutes.
5. Once the dough has rested, uncover it and cut it into quarters. Take one quarter to roll out and keep the rest covered in plastic wrap so it doesn't dry out.
6. Take the quarter of dough and start rolling it with your flat palm into a long snake shape. I usually start on one side of the dough rolling it out like play-dough and work my way across to the other side.
7. Once you have the circumference of about 1/4 inch and about 6 inches long wrap it around three fingers twice and then pinch it off.
8. Press the end of the dough together and then intertwine the two loops until they are wrapped around each other and look like a nicely twisted circle.
9. Rest the lorighitta on a lightly floured surface and gently stretch it so it has an oval shape.
10. Repeat this process with the remaining dough. I am usually able to make about 10 noodles with each quarter of dough but results may vary depending on how thick you make your strands. Don't worry about making them look perfect, the rustic, hand made look is nice with this shape.
11. When all of your noodles are rolled out, let them dry on the counter for about 30 minutes - an hour before boiling. This helps the noodles keep their shape after cooking.
12. Boil the noodles for about 3-5 minutes until they float, try not to overcook these or they might break apart in the water.
13. Toss these with any sauce you like, I tend to prefer silky smooth sauces that let the shape of the noodles shine!