Classic Sardinian shapes
Fregola and gnocchetti sardi represent the staples of traditional cuisine, alongside lorighittas and filindeu.
Producers · Loiri Porto San Paolo (SS)
Artisan pasta from Gallura tradition, made with local semolina and spring water
Eccellenza Italianacertificata 2026–2027
Read on
The place
In Loiri Porto San Paolo, in Gallura, Pastificio Lu Rutigliu has been producing artisan Sardinian pasta since 2018. Founded by Gianfranco Burrai, the workshop follows old Gallura recipes using local durum wheat semolina and water from the Monti di Deu springs. Bronze die extrusion and slow drying define the production method. From traditional shapes such as fregola, gnocchetti sardi, lorighittas and filindeu to flavoured variants with myrtle, squid ink, saffron, turmeric, bottarga and truffle.
The origins
Pastificio Lu Rutigliu was founded in 2018 by Gianfranco Burrai in the heart of Gallura.
Why you can trust it
Pastificio Lu Rutigliu is a member of the Eccellenze Italiane network. The mark is registered in Italy and abroad: every certified business has a unique identifier, which can be checked at any time.
Location
Pastificio Lu Rutigliu is already on our map, with its own mark among the other certified businesses of the area: here you can look at it up close.
Enter the mapIn the making · How it is made
Production uses local durum wheat semolina and pure spring water from Monti di Deu, following the traditional recipes of Gallura.
The pasta is extruded through bronze dies, a process that gives it a distinctive texture capable of holding sauces well.
Slow drying preserves the pasta's natural flavours and organoleptic qualities, keeping the character of the artisan product intact.
What is made here
Services and features
Fregola and gnocchetti sardi represent the staples of traditional cuisine, alongside lorighittas and filindeu.
Fregola variants with myrtle, squid ink and saffron, drawing on the typical ingredients of the territory.
Tagliatelle and tagliolini offered in versions with turmeric, bottarga and truffle.
The proof
What visitors say
«Excellent pasta. Artisan product. Fantastic value for money. The owner and his son will give you the best advice.»
«Using only Sardinian durum wheat semolina and a slow drying process, the pastificio offers a unique product that keeps the old flavours of Sardinia intact.»
«The pasta is excellent 🔝 and the owners are very kind, I recommend it to everyone»
«Excellent product, the best pasta I have ever eaten.»
Reviews appear in the language each guest wrote them in.