Pasta Grannies Savina & Rosetta make culurgionis from Sardinia!

In a large bowl, mix the flour and salt together.

Gradually add water to the flour mixture, kneading until a smooth dough forms. Cover and let it rest for 30 minutes.

Boil the potatoes in salted water until tender, then drain and mash them.

In a bowl, combine the mashed potatoes, pecorino cheese, mint, black pepper, and nutmeg. Mix well to form the filling.

Roll out the dough on a floured surface to about 1/8 inch thick.

Cut the dough into circles, about 3 inches in diameter.

Place a small spoonful of the filling in the center of each circle.

Fold the dough over the filling to create a half-moon shape, then pinch the edges to seal tightly, forming a twisted shape if desired.

Bring a large pot of salted water to a boil. Cook the culurgionis in batches for about 5-7 minutes or until they float to the surface.

Remove with a slotted spoon and drain.

Serve hot with a drizzle of olive oil and a spoonful of tomato sauce.

Spice Level: