Culurgiones d’Ogliastra are traditional Sardinian stuffed pasta filled with potatoes, Pecorino cheese, garlic, and mint. Each piece is closed with a distinctive braided seam resembling an ear of wheat, then served with tomato sauce and grated cheese.
Keep the potato filling firm and completely cool before shaping the pasta. Too much moisture can prevent the braided seam from sealing. The best-known Ogliastra version uses potatoes, Pecorino, and mint, although localized variations may use onion or basil.
Place the potatoes in a large pot and cover them with cold water.
Bring the water to a boil and cook the potatoes until completely tender, approximately 25 to 30 minutes.
Drain the potatoes and allow them to cool only until they can be handled safely.
Peel the potatoes and pass them through a potato ricer into a large bowl.
Add the grated Pecorino, minced garlic, mint, olive oil, and a small amount of salt.
Mix until the filling is smooth and evenly combined.
Cover and refrigerate the filling while preparing the pasta dough.
Place the semolina on a clean work surface and form a well in the center.
Add the warm water, olive oil, and salt.
Gradually incorporate the semolina until a firm dough forms.
Knead for 8 to 10 minutes, until smooth and elastic.
Wrap the dough and let it rest at room temperature for 30 minutes.
Heat 3 tablespoons of olive oil in a saucepan over medium-low heat.
Add the crushed garlic and cook for approximately 1 minute without browning it.
Add the tomato passata, basil, and salt.
Simmer gently for 20 minutes, then remove the garlic.
Roll the rested pasta dough into thin sheets approximately 1 millimeter thick.
Cut the dough into circles approximately 3 inches wide.
Place about 1 tablespoon of filling in the center of each circle.
Hold one circle in your hand and pinch the dough together at one end.
Continue pinching alternating sides toward the center to create the traditional braided, wheat-shaped closure.
Place the finished culurgiones on a semolina-dusted tray and cover them lightly while shaping the rest.
Bring a large pot of salted water to a gentle boil.
Add the culurgiones in batches and cook for approximately 4 to 6 minutes.
Remove them carefully with a slotted spoon once they rise and the pasta is tender.
Spoon the tomato sauce onto serving plates.
Arrange the culurgiones over the sauce.
Finish with grated Pecorino Sardo and serve immediately.
