LORIGHITTAS al ragù bianco di pesce San Pietro - La Ricetta di Gianfranco Pascucci

In a large bowl, mix the semolina flour and salt together.

Gradually add warm water and olive oil to the flour, mixing until a dough forms.

Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

Divide the dough into small pieces and roll each piece into a long rope, about 1/4 inch thick.

Twist each rope into a spiral shape, forming a ring, and pinch the ends to seal.

Bring a large pot of salted water to a boil and carefully drop the lorighittas into the water.

Cook for about 5-7 minutes or until they float to the surface and are tender.

Remove the lorighittas with a slotted spoon and drain well.

In a large skillet, combine the cooked lorighittas with cherry tomatoes, basil, pecorino cheese, and black pepper.

Toss everything together over low heat for a few minutes until heated through and well combined.

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