The Pasta Atlasof Italy

Sardinia / Stuffed Pasta

Culurgiones with Tomato and Mint

Sardinian stuffed pasta with potato, pecorino, and mint, sealed with a wheat-ear braid.

150 minutes Hard Serves 6 braided dumplings

Method

  1. Mix mashed potatoes with pecorino, mint, garlic if using, salt, and pepper.
  2. Roll dough and cut circles.
  3. Fill lightly and seal with a pleated wheat-ear edge.
  4. Simmer in salted water until tender.
  5. Spoon tomato sauce onto plates.
  6. Set culurgiones on sauce and finish with cheese.
Cook's note: Practice the braid on empty dough circles before filling; overfilled culurgiones burst.

Why this dish belongs to Sardinia

Culurgiones are ceremonial and local, especially associated with Ogliastra. The braided seal is part craft, part identity.

Read the Sardinia pasta history page

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