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Culurgiones Recipe

Culurgiones

This Culurgiones Recipe is a delightful journey into Sardinian cuisine. These handmade pasta dumplings are filled with a creamy mix of Pecorino cheese, potatoes, and fresh herbs, making them a true taste of Sardinian tradition.
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian, Sardinian
Calories: 350

Ingredients
  

  • For the Dough:
  • 2 cups all-purpose flour
  • 1/2 cup water
  • 2 tablespoons olive oil
  • Pinch of salt
  • For the Filling:
  • 3 large potatoes boiled and mashed
  • 1 cup grated Pecorino cheese
  • 1 tablespoon fresh mint finely chopped
  • 1 clove garlic minced (optional)
  • Salt and pepper to taste
  • For Cooking:
  • Salt for boiling water

Method
 

  1. Prepare the Dough:
  2. In a bowl, mix the flour, water, olive oil, and a pinch of salt. Knead the dough until smooth. Cover it with a cloth and let it rest for at least 30 minutes.
  3. Create the Filling:
  4. Boil the potatoes until soft, then mash them in a large bowl. Add the grated Pecorino cheese, finely chopped mint, and minced garlic (if using). Mix well and season with salt and pepper to taste.
  5. Roll Out the Dough:
  6. Using a rolling pin or pasta machine, roll the dough into thin sheets. The dough should be thin but not so much that it tears easily.
  7. Cut the Dough:
  8. Cut the rolled dough into round shapes using a cookie cutter or a glass. Each circle should be about 3 inches in diameter.
  9. Stuff the Pasta:
  10. Place a spoonful of the filling in the center of each dough circle. Fold the dough in half over the filling and seal the edges by pinching and twisting, creating a braided appearance.
  11. Cook the Culurgiones:
  12. Bring a large pot of salted water to a boil. Gently drop the culurgiones into the water. Cook until they float to the surface, usually in about 4–5 minutes.
  13. Serve and Enjoy:
  14. Drain the culurgiones and serve them hot with your choice of sauce—either a simple tomato sauce or a sage and brown butter sauce works beautifully.

Notes

For an extra kick, you can add a pinch of red pepper flakes to the filling.
If you don’t have fresh mint, you can substitute it with parsley, though mint is traditional.