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Culurgiones Recipe with Potato Mint Filling

Sardinian culurgiones with semolina dough, potato, mint, garlic oil, cheese, and the classic wheat-ear seal.

Vegetarian Nut-Free
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Prep 1h 40m
Cook 25 min
Total 2h 5m
Servings 6
Difficulty Advanced

Ingredients

Pasta

Filling

Sauce

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Instructions

  1. Boil the potatoes, peel them while still warm, and pass them through a ricer or mash them finely.

  2. Warm the olive oil or melted lard with the crushed garlic, then remove the garlic and pour the hot fat over the potatoes.

  3. Add the fresh cheese, the grated pecorino, and the mint. Mix until the filling is smooth and compact, then let it cool.

  4. Make the dough with the semola, warm water, olive oil, and salt. Knead until smooth and elastic, cover, and rest for 1 hour.

  5. Roll the dough into thin sheets and cut 7 to 8 cm rounds. Place a compact cylinder of filling on each one.

  6. Seal the culurgiones with the traditional spiga closure, pinching from side to side like a braid.

    Tip: The filling should be full enough that there is almost no trapped air inside the pasta.

  7. Simmer the passata with basil while you finish shaping the pasta.

  8. Cook the culurgiones in gently boiling salted water until they float and the dough is tender.

  9. Serve with the tomato sauce and extra grated pecorino.

Storage & Meal Prep

Freeze uncooked culurgiones on a tray, then bag them once firm. Cook from frozen, adding a minute or two.

FAQ

What makes culurgiones different from other stuffed pasta?

The filling is built on potato, mint, garlic-perfumed fat, and Sardinian cheese. The wheat-ear closure, called spiga, also gives culurgiones their recognisable shape.

Can I skip the wheat-ear closure?

Yes. Crimping them like ravioli works, but the spiga closure keeps the filling compact and is worth learning if you want the Ogliastra shape.

What sauce should I use?

Use a simple tomato and basil sauce. The filling already has mint, garlic oil, and cheese, so the sauce should stay plain.

Interactive Nutrition Map

6 Servings

Customize Ingredients

Cheese
Pecorino Romano
200 g
Pecorino Romano
100 g
Vegetables
Potato (Yellow)
1000 g
Garlic
6 g
Canned Whole Peeled Tomatoes
500 g
Grains & Bread
Semolina Flour
600 g
Oils & Fats
Extra Virgin Olive Oil
54 g
Extra Virgin Olive Oil
137 g
Herbs & Spices
Salt
6 g
Fresh Mint
40 g
Fresh Basil
144 g
Liquids
Water
270 g

Per Serving

1237kcalCalories
43gProtein
159gCarbs
48gFat
12gFiber
Sodium
747mg32% DV
Potassium
1473mg31% DV
Calcium
714mg55% DV
Iron
11mg61% DV
Magnesium
170mg40% DV
Vitamin C
52.9mg59% DV
Vitamin A
200µg22% DV
Vitamin K
127.9µg107% DV
Folate
258µg65% DV
Semolina Flour
Water
Extra Virgin Olive Oil
Salt
Potato (Yellow)
Extra Virgin Olive Oil
Garlic
Fresh Mint
Pecorino Romano
Pecorino Romano
Canned Whole Peeled Tomatoes
Fresh Basil
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Ogliastra, culurgiones are the stuffed pasta people recognise before they even taste them. I build this Sardinian culurgiones recipe around semolina dough, potato filling, mint, garlic-perfumed oil, and a simple tomato sauce.

I boil the potatoes whole so they stay dry, then mash them while they are still warm. I warm the olive oil or melted lard with garlic, remove the garlic, and pour that fat over the potatoes. That is where the filling gets most of its character.

I mix in the cheeses and mint only after the potato base is smooth. The filling should be firm enough to hold a small cylinder, not loose like mashed potatoes. When I seal the pasta, I work out any trapped air before pinching the wheat-ear fold.

I cook culurgiones in gently boiling salted water until they float and the dough is tender. I serve them with tomato sauce and extra pecorino, keeping the plate simple so the filling stays clear.

Part of: The Sardinian Kitchen

Related: Sardinian Pasta Recipes | Sardinian Ingredients Guide