Culurgiones (Sardinian Stuffed Pasta)

Dough

1. 1

   In a large mixing bowl, combine the flour, water, 1 tbsp olive oil, and a pinch of salt.

2. 2

   Knead the mixture until a smooth, elastic dough forms, about 8–10 minutes.

3. 3

   Cover the dough with a clean kitchen towel and let it rest at room temperature for 30 minutes.

Filling

4. 4

   Boil the peeled potatoes in salted water until tender, about 12–15 minutes.

5. 5

   Drain and mash the potatoes until smooth; allow them to cool slightly.

6. 6

   Stir the grated pecorino, chopped mint, and black pepper into the warm mashed potatoes until evenly combined.

Main method

7. 7

   Prepare the dough as described in the Dough component and let it rest for 30 minutes.

8. 8

   While the dough rests, prepare the filling according to the Filling component instructions.

9. 9

   Divide the rested dough into 30‑40 g portions and roll each portion on a lightly floured surface into a thin circle, about 8‑10 cm in diameter.

   Kitchen notes · Added by ReelsMeals: Dough circles are thin and evenly shaped. Keep the remaining dough covered while you work.

10. 10

    Place a heaping teaspoon of the potato‑pecorino filling in the center of each dough circle.

11. 11

    Fold the dough over the filling to form a half‑moon shape and press the edges together, then create the traditional pleated seal by pinching the edges in small folds.

    Kitchen notes · Added by ReelsMeals: Pleats close the edges into a sealed half-moon. Pinch small folds along the edge to keep the filling enclosed.

12. 12

    Bring a large pot of salted water to a rolling boil.

13. 13

    Gently drop the formed culurgiones into the boiling water in batches, being careful not to overcrowd the pot.

14. 14

    Cook for 4–5 minutes, or until the culurgiones rise to the surface and the dough is tender.

    Kitchen notes · Added by ReelsMeals: Culurgiones rise to the surface and the dough is tender. Cook in batches so they move freely in the water.

15. 15

    Using a slotted spoon, remove the culurgiones and transfer them to a serving bowl.

16. 16

    Drizzle the cooked culurgiones with the remaining 2 tbsp olive oil and toss gently to coat.

    Kitchen notes · Added by ReelsMeals: Olive oil lightly coats each dumpling. Toss gently so the delicate seals do not break.

17. 17

    Serve immediately, optionally garnished with a few extra chopped mint leaves for freshness.