Culurgiones

Ingredients · 4 servings

• 400 gSemolina
• 210 mlWater, warm
• 700 gPotato, unpeeled
• 120 gPecorino Sardo, finely grated
• 8 gMint, finely chopped
• 2 cloveGarlic, minced
• 500 gTomato sauce, plain
• 2 tbspOlive oil
• 8 gSalt
• 1 gBlack pepper, freshly ground

Equipment

stovetop, mixing bowl, pot, saucepan, rolling pin, round cutter, fork, cutting board, spoon, tray, work surface, kitchen towel

Instructions

1. 1
   Gather Ingredients

   Measure all ingredients and set out a scale, bowl, pot, saucepan, rolling pin, cutter, fork, board, spoon, and tray. · 5 min

   What to look for: Ingredients are measured and tools are within reach.

2. 2
   Make Dough

   Mix semolina with warm water and 4 g salt, knead until elastic, cover the dough, and rest it while the potatoes cook. · 40 min

   What to look for: Dough feels smooth, firm, and no longer sandy.

3. 3
   Boil Potato

   Boil unpeeled potatoes in water until a fork slides through the centers, then drain and let them cool just enough to handle. · 35 min

   What to look for: Potato skins are splitting slightly and the flesh is tender.

4. 4
   Prepare Filling

   Peel warm potatoes, mash them dry, then mix in Pecorino Sardo, mint, half the garlic, 2 g salt, and black pepper. · 15 min

   What to look for: Filling is thick, cohesive, and flecked with green mint.

5. 5
   Roll Pasta

   Roll the rested dough very thin on a clean board and cut rounds about 8 cm wide, keeping scraps covered as you work. · 20 min

   What to look for: Pasta rounds are thin but strong enough to lift without tearing.

6. 6
   Shape Dumplings

   Place filling in each round, fold the dough around it, and pinch from side to side to form the classic wheat ear seal. · 25 min

   What to look for: Each dumpling is sealed tightly with a braided ridge.

7. 7
   Simmer Sauce

   Heat olive oil, soften the remaining garlic briefly, add tomato sauce and 2 g salt, then simmer gently until glossy. · 20 min

   What to look for: Sauce thickens slightly and small bubbles break at the edge.

8. 8
   Cook Culurgiones

   Boil salted water, lower in the culurgiones, and cook for 4 to 5 minutes until they float and the seams look tender. · 5 min

   What to look for: Dumplings rise to the surface and the pasta turns satin smooth.

9. 9
   Serve Warm

   Spoon tomato sauce onto warm plates, set the drained culurgiones on top, and serve at once while the filling is creamy. · 5 min

   What to look for: Sauce coats the plate and the dumplings hold their braided shape.