Sardinian Culurgiones (Easy Steps)
Culurgiones are a traditional Sardinian pasta dish stuffed with a potato, pecorino cheese, and mint filling then sealed with a unique handmade design. Here are easy steps to make it at home
Servings: 20 pieces
Calories: 98kcal
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Ingredients
Pasta Dough
- 300 grams semolina flour
- 150 grams room temperature water
Filling
- 500 grams red potatoes (approximately 2 medium potatoes)
- 70 grams finely grated pecorino cheese (preferably pecorino Sardo - semi stagionato)
- 10 fresh mint leaves
- 2 tablespoon extra virgin olive oil
- 1 garlic clove minced
- Salt to taste
To Serve
- Cooked Italian tomato sauce (recipe below), freshly grated pecorino cheese and basil leaves
Instructions
Filling
- Boil the potatoes, ensure you don't peel them
- Once cooked, peel the potatoes and mash them in a bowl. Finely chop in the mint leaves, add the pecorino cheese, garlic, olive oil, a pinch of salt and mix to combine. Taste for seasoning
Pasta Dough
- In a large bowl add the semolina flour and slowly pour in the water, stirring it at the same time with your other hand or a spoon. Continue mixing the dough together in the bowl until it's formed together
- Transfer the dough to a clean table and knead the dough for about 10-15 minutes to achieve a smooth and elastic consistency (as with any pasta making, if the dough seems crumbly, add a touch of water. If it seems too wet, add a touch of flour)Wrap in plastic wrap or place in a covered bowl to let it rest for 20 minutes
- Cut a piece off the dough and put it through a pasta machine to roll a flat sheet (approx 1mm thickness). I usually start with a level 6, down to 4, then to level 3. Note, if you don't have a pasta machine, you can also use a rolling pinThen using a round cookie cutter 8 cm in diameter, cut out round circles
Make Culurgiones
- To form the culurgiones, take one pasta circle and place in your hand. Place a heaped teaspoon of the potato mixture in the center. Use your index finger to push the pasta gently towards the filling at the bottom. Fold the left side of the pasta over to the center and pinch it lightly to seal. Repeat with the right side of the pasta, folding it over to the center and pinching it lightly to seal
- Continue this process with left and right folds and pinching lightly to seal. At the end, pinch the tip and you will have the unique culurgiones shape.Then repeat with the remaining pasta circles and filling
Cook & Serve
- In a large pot, boil water and add a good amount of sea salt. Carefully drop in the culurgiones and cook for 5 minutes (depending on your pot size, you may need to cook in batches). They should float to the top once cooked
- Drain the culurgiones and serve on a plate with a few spoons of cooked tomato sauce underneath. Garnish with freshly grated pecorino cheese, fresh basil leaves and enjoy!
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Notes
- Nutrition table does not include the sauce for serving, it only includes the pasta and it's filling
- For more guidance, please refer to the 'How to Make' section of this post for pictured steps
Nutrition
Calories: 98kcal | Carbohydrates: 15g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 49mg | Potassium: 145mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 17IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 1mg