In the Cucina with La Gazzetta: Culurgiones, Traditional Sardinian Stuffed Pasta
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Culurgiones: Traditional Sardinian Stuffed Pasta
dalla cucina di La Gazzetta Italiana
One of the most beloved dishes from Sardinia is culurgiones, a handmade stuffed pasta often compared to ravioli. Originating from the island’s central regions, these delicate pasta pockets are traditionally filled with potatoes, pecorino cheese, mint, and olive oil, then sealed with a beautiful wheat-like braid.
In Sardinian tradition, culurgiones were once prepared for special occasions and family celebrations. The braided seal symbolized prosperity and gratitude for the wheat harvest. Today, the dish remains one of the island’s most iconic culinary treasures, combining simple ingredients with centuries of tradition.
Ingredients (Serves 4):
For the Pasta Dough
3 C. All-purpose flour
1 C. Warm water
1 T. Olive oil
A pinch of salt
For the Filling
1 lb. Potatoes, peeled and boiled
1 C. Grated pecorino cheese
2 T. Olive oil
2 Cloves garlic, minced
2 T. Fresh mint, chopped
Salt and black pepper to taste
For Serving
Tomato sauce or browned butter
Extra pecorino cheese
Fresh basil leaves
Directions:
In a large bowl, combine the flour and salt. Gradually add warm water and olive oil, mixing until a dough forms. Knead for about 10 minutes until smooth and elastic. Cover and let rest for 30 minutes. Mash the boiled potatoes in a bowl. Stir in pecorino cheese, olive oil, garlic, and fresh mint. Season with salt and pepper. Allow the filling to cool completely. Roll out the dough thinly on a floured surface. Cut into circles about 3 inches wide. Place a spoonful of filling in the center of each circle. Fold and pinch the edges together in a braided pattern to create the traditional wheat-ear shape. Bring a large pot of salted water to a gentle boil. Cook the culurgiones for about 3–4 minutes, or until they float to the surface. Serve warm with tomato sauce or browned butter. Sprinkle with extra pecorino cheese and garnish with basil.
