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Lorighitta with lamb shank sugo

Steve_Dunham_145440

A quick lunch I made the other day. After seeing the chefsteps video, I wanted to try making lorighittas (figuring that making a variety of fresh pasta is a useful life skill). I had a portion of lamb sugo in the freezer that I used for the sauce.

It was good, and I look forward to using this pasta for other sauces, but for the sugo I think I prefer a silky pappardelle:

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Comments

Driss_54969

Looks absolutely fantastic!

pd3ski_278514

That' looks like a bowl of feel good🍴

😘

torridice_498271

I second that!

wattzzz

What brand of durum flour did you use to make the lorighittas? I used the Golden Temple durum flour they recommend on Amazon and they came out with a slightly gummy texture, and more of a brownish color.

ajitg_293163

I've only used durum flour or a mix of unbleached durum flour and semolina for pasta dough, but here are some thoughts on the Golden Temple durum flour they recommend:

1. I was surprised to see chefsteps recommend that type of flour. While it is made from durum wheat, it has both the bran and endosperm milled in. The traditional process of stone grinding also imparts some heat, which roasts the flour and often will give it a yellowish-cream tinge.

2. The particular product linked to has added wheat bran, which makes it more akin to a regular whole wheat flour you would buy, which explains the brownish color. It would also explain the gummy/dense texture that I have observed when using the above product for whole wheat loaf bread. I usually use it only for things like Indian flat breads, or whole-wheat empanadas, which you can make from the former.

wattzzz

You are awesome! I was thinking that I did something wrong. Do you have any durum flours you recommend I buy for their pasta recipes?

Steve_Dunham_145440

I used Bob's Red Mill semolina flour.

Gloria_Chan_155683

So glad you asked this question Paul as I've experienced the same problem too. Perhaps I overworked the pasta dough as it was too tacky (I resorted to adding more flour than the recipe required and had to kneed the dough for longer).

I used fine semolina that I bought from an Indian store. Is fine semolina the same as durum flour? My raw product looked very white (which isn't unusual as I've seen other kinds of durum pasta like pici in the same colour. It's just that the pasta in the video and Steve's looks rather yellow!).

I served the lorighitta with an Asian-fusion beetroot pesto.

Steve_Dunham_145440

Nice use of color in that dish. What micro-greens and cheese did you use?

Gloria_Chan_155683

Steve, both dishes look epic!! Like a luscious merino wool throw hugging you on a cold winter's day

Gloria_Chan_155683

Thanks! I used baby coriander and parmigianno.