Homemade Sardinian Culurgiones Recipe

Our favourite Sardinian stuffed pasta is culurgiones. Classically filled with pecorino, mashed potatoes, and mint. This lazy Sunday lunch is perfect with a quick homemade tomato sauce.

Ingredient

For the pasta: – 2 cup semolina flour – 1 cup 00 flour – 1 ¼ cup warm water – 1 Tablespoon extra-virgin olive oil – 1 tsp sea salt For the filling: – 1 lb Yukon Gold potatoe – 3 Tablespoons extra-virgin olive oil – 1 garlic clove – 1 cup grated Pecorino Romano – 1 egg – 1 tsp extra-virgin olive oil – Sea salt – Freshly ground pepper For the tomato sauce: – 3 Tablespoons extra-virgin olive oil – 1 medium onion – 2 lbs juicy ripe tomatoe – 1-2 teaspoons sea salt

Direction

Burst

1

DOUGH CLUGIONS Mix dough in stand mixer: With a paddle or dough hook, mix semolina flour, flour (00 or all-purpose), water, extra-virgin olive oil, and salt. Mix on medium-low for 7 minutes until smooth. Pulse it in a food processor.

Wavy Line
Burst

2

Hand-make dough: Add flour and salt to a clean surface. Create a flour well. Pour in water and extra-virgin olive oil. Mix ingredients with a fork. Work the dough with clean hands. Hold one dough piece and fold the other.

Wavy Line
Burst

3

Pulse flour and salt in a food processor to make dough. Run water and extra-virgin olive oil through the machine until the dough holds together. If dough is dry, add a teaspoon of water. If the dough is too wet, add tablespoons of flour.

Wavy Line
Burst

4

Put the dough on a clean counter (I use my big wooden board).Hold one dough piece and fold the other.Push the dough with your palm. Push the dough away.Knead dough until elastic and smooth. Too sticky? Add flour.

Wavy Line
Burst

5

Add potatoes to boiling water in a large pot to fill culurgiones. Put drained potatoes in a bowl. Hot-mash with a potato ricer.In a small bowl, mix crushed garlic and olive oil while potatoes cook. Garlic-infused oil. Discard garlic after mashing potatoes.

Wavy Line
Burst

6

Tomato sauce requires small tomato pieces. Heat olive oil on medium-high in a large skillet until shimmering. Add chopped onions and sauté 2-3 minutes until translucent. While boiling, stir the sauce with a wooden spoon.After boiling for a few minutes, simmer the sauce.

Wavy Line
Burst

7

Draw conclusions Divide dough into 6 pieces. Cover the sections until launch, starting with the first. Roll out the first section into a ⅛” layer. Cut 3” discs (I used a small glass, but you could use a ring mold).

Wavy Line
Burst

8

Cook culons Boil a large pot of salted water. To avoid crowding, add culurgiones to boiling water in batches and cook until they float, 4-5 minutes.Drain with a slotted spoon. Mix them with tomato sauce in the skillet for one minute over medium heat.

Wavy Line
Burst

9

Serve curiosities Add fresh basil and grated Pecorino cheese to the culurgiones. Enjoy!

Wavy Line

also see

also see

Easy Italian Plum Cake Recipe