📝 About This Recipe
Hailing from the rugged Ogliastra region of Sardinia, Culurgiones are a masterpiece of Italian pasta craft, distinguished by their unique wheat-ear (sa spighitta) braid. These plump dumplings are filled with a velvety mixture of mashed potatoes, sharp Pecorino Sardo, and a refreshing hint of garden mint. More than just a meal, they are a symbolic gesture of protection and abundance, offering a complex balance of earthy, salty, and aromatic flavors in every bite.
🥗 Ingredients
For the Pasta Dough (Sfoglia)
- 300 grams Semola di Grano Duro Rimacinata (extra-fine durum wheat flour)
- 100 grams All-purpose Flour (00)
- 200 ml Warm Water (approximately, as needed)
- 1 tablespoon Extra Virgin Olive Oil (for elasticity)
- 1 pinch Fine Sea Salt
For the Potato Filling
- 700 grams Starchy Potatoes (Russet or Yukon Gold work best)
- 150 grams Pecorino Sardo Stagionato (finely grated, aged Sardinian sheep cheese)
- 15-20 leaves Fresh Mint Leaves (finely minced)
- 2 pieces Garlic Cloves (infused in oil then discarded)
- 80 ml Extra Virgin Olive Oil (high quality)
- 1/2 teaspoon Black Pepper (freshly cracked)
For the Traditional Tomato Sauce
- 500 grams San Marzano Canned Tomatoes (crushed by hand)
- 2 tablespoons Extra Virgin Olive Oil
- 1 piece Garlic Clove (smashed)
- 4-5 leaves Fresh Basil
- 30 grams Pecorino Sardo (for finishing)
👨🍳 Instructions
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1
Boil the whole potatoes with their skins on in salted water until tender, about 25-30 minutes. Peel them while still hot and pass them through a potato ricer into a large bowl. Let them cool slightly.
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2
While potatoes cook, gently heat 80ml of olive oil with 2 smashed garlic cloves in a small pan. Once the garlic is golden, remove it and discard. Pour the garlic-infused oil over the warm riced potatoes.
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3
Add the grated Pecorino Sardo, minced mint, and black pepper to the potatoes. Mix thoroughly until you have a smooth, compact paste. Cover and refrigerate for at least 1 hour; this 'resting' allows flavors to meld and the filling to firm up.
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4
For the dough, mound the flours on a clean work surface. Create a well in the center and add the water, oil, and salt. Gradually incorporate the flour into the liquid using a fork.
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5
Knead the dough vigorously for 10 minutes until it is smooth, elastic, and no longer sticks to your hands. Wrap in plastic wrap and let it rest at room temperature for 30 minutes.
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6
Roll out the dough using a pasta machine or rolling pin to a thickness of about 1-2mm. Use a circular cookie cutter (approx. 8-9cm diameter) to cut out discs.
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7
Place a generous tablespoon-sized ball of potato filling in the center of a dough disc. Hold the disc in the palm of your non-dominant hand, slightly folded.
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8
To create the 'spighitta' (wheat ear) closure: Pinch the bottom edge of the dough together. Use your thumb and index finger to alternate folding the left side over the center, then the right side over the center, pinching as you move upward until the dumpling is sealed with a braided look.
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9
Prepare a simple tomato sauce by sautéing the garlic in oil, adding the crushed tomatoes and salt, and simmering for 15-20 minutes. Add fresh basil at the very end.
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10
Bring a large pot of salted water to a gentle boil. Carefully drop the Culurgiones in. They are cooked when they float to the surface, which usually takes 3-5 minutes.
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11
Use a slotted spoon to transfer the pasta directly into the tomato sauce. Toss gently to coat without breaking the delicate braids.
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12
Serve immediately on warm plates, topped with an extra dusting of Pecorino Sardo and a fresh mint leaf for garnish.
💡 Chef's Tips
If you cannot find Pecorino Sardo, a mix of 70% Pecorino Romano and 30% mild Grana Padano is a good substitute. Ensure the potato filling is completely cold before starting the folding process, or the steam will tear the dough. Keep the dough discs covered with a damp cloth while you work to prevent them from drying out and cracking during the braid. The 'spighitta' braid takes practice; if you struggle, you can simply press the edges together with a fork, though they won't be traditional. Don't overwork the potato filling once the cheese is added, or it can become gummy; mix just until incorporated.
🍽️ Serving Suggestions
Pair with a crisp, chilled Vermentino di Sardegna to cut through the richness of the potato and cheese. Serve as a 'Primo Piatto' followed by a light grilled lamb or roasted vegetables. A simple side of bitter greens like radicchio or arugula provides a nice contrast to the sweet potato filling. For a different experience, skip the tomato sauce and serve with browned butter and crispy sage leaves. Finish the meal with a small glass of Mirto, the traditional Sardinian myrtle liqueur.