In a mixing bowl, combine the semola and salt. Add the warm water gradually, mixing with a fork until a shaggy dough forms.

Turn the dough onto a wooden board and knead for 8 to 10 minutes until smooth and firm. Wrap and rest at room temperature for 30 minutes.

Cut off a piece of dough and roll into a rope about 3 mm / 1/8-inch thick, keeping the rest covered so it doesn't dry out.

Cut the rope into 18 cm / 7-inch lengths. Wrap one length around two fingers to form a loop, twist the ends together once, then wrap around your fingers a second time and pinch the ends to seal into a double ring.

Place shaped rings on a floured kitchen towel, spaced apart, and let them air-dry while you make the sauce, about 30 minutes.

Bloom the saffron threads in the white wine for 10 minutes.

Heat the olive oil in a 3-quart / 2.8 L saucepan over medium heat. Add the onion and cook 5 to 6 minutes until soft, then add the garlic and cook 1 minute until fragrant.

Pour in the saffron wine and scrape up any browned bits. Add the crushed tomatoes and a pinch of salt. Simmer uncovered for 20 to 25 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.

Bring a 6-quart / 5.7 L pot of well-salted water to a rolling boil. Add the lorighittas and cook 12 to 15 minutes, until the rings are tender with a slight chew at the core, not mushy. Taste one to check. Reserve 1 cup of the pasta water before draining.

Drain the pasta and add it to the sugo with a splash of the reserved pasta water. Toss over low heat for 1 to 2 minutes so the rings soak up the sauce.

Remove from heat and stir in half the pecorino sardo. Check for salt. Plate and top with the remaining pecorino and torn basil leaves.