Culurgiones in Tomato Sauce

5 from 3 votes

How to make authentic Culurgiones. Our traditional Sardinian Cheese & Potato Stuffed Pasta is tossed in tomato sauce, basil and parmesan.

Prep Time50

Cook Time1 10

Total Time2

Course: Main Course

Cuisine: Italian

Keyword: Culurgiones, Sardinian Pasta

Servings:

Calories: 717kcal

Equipment

mixing bowl
measuring cups
measuring spoons
Cookie Cutters
Rolling pin
Skillet
Wooden spoon or spatula
cheese grater

Ingredients

Culurgiones Pasta Dough

1 kg Semolina Flour
2 cups Water
1 tbsp Olive Oil
2 tsp Kosher Salt

Tomato Sauce

1 Spanish Onion diced
4 tbsp Olive Oil
1 L Passata
20 g Basil
1/2 tsp Kosher Salt

Culurgiones Filling

1 kg Potatoes
100 g Aged Pecorino grated
200 g Fresh Pecorino grated
200 g Goat Cheese
4 tbsp Mint chopped
1 Egg beaten
2 Garlic Cloves minced
4 tbsp Olive Oil
Pinch Saffron

Instructions

Place flour in a large mixing bowl and make a well in the centre. Pour in the oil and water and mix flour into the liquids. Mop up any remaining flour with the dough and quickly knead. The dough should feel soft and pillowy but not sticky. Feel free to add a dusting of dough to achieve the correct consistency if it is too wet.
Knead the dough for at least 10 minutes. Your final dough should feel silky and smooth. A great test is pressing your thumb into the dough. It is finished if the imprint bounces back. Cover the dough with plastic wrap to prevent it from drying out. Let rest at room temperature for 20 minutes.
Meanwhile make the tomato sauce, by placing a large skillet over medium high heat. Saute the onion in olive oil until translucent, 2-3 minutes. Add passata, whole basil leaves and salt. Let simmer for 30 minutes on low heat. Remove the basil once finished cooking.
While the sauce is simmering, roll out the dough to 2mm thickness. Use a cookie cutter to make circles in the dough, 8 cm in diameter. Keep them covered with a damp tea towel to prevent them from drying out.
To make the filling, peel, quarter and boil potatoes for 15 minutes. Drain the cooked potatoes and mash them until smooth. Once the potatoes have cooled, thoroughly mix the filling ingredients together.
Add a walnut-sized dollop of filling into the centre of each pasta circle. Cup one into your left hand and "sew" the seam across the top. Pinch the dough starting at one end of the half-moon with the tips of your thumb and forefinger of your other hand.
Bring a large pot of salted water to boil and cooking the Culurgiones in batches. Once they float to the top, around 5 minutes, scoop them out with a slotted spoon and top with tomato sauce and basil leaves.

Nutrition