For the fresh hand-crafted pasta:
Dissolve the saffron and salt in lukewarm water. Arrange the durum wheat semolina into a classic fountain on your wooden work surface, and pour the gold-infused water into the center alongside the extra virgin olive oil. Knead the dough with vigorous devotion for at least fifteen minutes, until you fashion a smooth, supple, and harmonious sphere. Envelop the dough in cling film and let it rest at room temperature for approximately thirty minutes, allowing the gluten to relax.
Pinch a small portion of dough and roll it upon the board into an exceptionally slender strand. Wrap this thread twice around the index and middle fingers of your left hand. Break away any excess dough and, cradling the two strands between thumb and forefinger, twist them together with a swift, rhythmic motion of your fingers to form the signature braided ring. Gently slide the braid from your fingers and cradle it upon a sieve or a flour-dusted linen cloth. Repeat this ritual until the dough is fully transformed.

For the sauce:
Prepare the cockerel meat by removing excess skin, then carve it into small morsels, retaining the bones to impart rich, profound flavor to the foundation. Finely mince the onion, carrot, and celery stalk into a delicate battuto.
In a spacious pan, warm the extra virgin olive oil and introduce the minced aromatic vegetables. Let them sweat gently over a whisper of flame for five minutes, then add the heritage cockerel pieces and the bay leaf. Sear the meat over a spirited flame on all sides until dressed in a uniform golden hue.
Deglaze with dry white wine, allowing the alcohol to rise and vanish completely. Introduce the peeled tomatoes, crushed gently with a fork, season with salt and pepper, and cover the pan with its lid. Simmer this noble ragù over the lowest flame for approximately an hour and fifteen minutes, stirring from time to time, and adding a ladle of warm water should the sauce reduce too deeply. Upon completion, the meat must yield into tenderness and the sauce must be beautifully concentrated.

For the cooking and composition:
Bring an abundance of salted water to a spirited boil in a deep vessel. Gently submerge the Lorighittas into the boiling water and cook for about eight minutes, until they ascend to the surface and possess a perfect al dente texture.
Drain the pasta, reserving a ladle of its precious, starch-rich cooking water. Toss the Lorighittas into the pan with the cockerel ragù and emulsify off the heat for a minute, folding in the grated Pecorino Sardo and freshly chopped parsley. Serve immediately in individual vessels, a tribute to gastronomic artistry.