Lombrichi Pasta with Octopus Sauce

Lombrichi con Sugo di Polpi

Preparation info
  • Serves


    as a first course
    • Difficulty


Appears in
A Sardinian Cookbook

By Giovanni Pilu and Roberta Muir

Published 2012

  • About

Lombrichi is the Italian word for ‘worms’ (the name of another pasta, vermicelli, means ‘small worms’), and this dough is made with cuttlefish ink so the worms are the right colour. If you don’t want to cook the pasta straight away it can be dried, but because it’s a dense pasta, the dried version will take about 15 minutes to cook.