Culurgiones

I had the luck to spend two summers in Sardinia, one of the most beautiful places in the world. The sea is clear and the nature is harsh, yet beautiful.
You can drink Mirto or Filu 'e ferru', and you can eat pasta.

Culurgiones were once made only for special occasions, just like most of the stuffed pasta you can find in Italy. They should also be made by women. So, this study of mine around the traditions is already lacking of something, as I'm a man.

Yield: 4-6 servings

Dough

• 300gr flour
• 200gr semola
• water
• some salt

Stuffing

• 1kg potatoes, boiled and peeled
• 100gr sheep cheese, grated
• 100gr fresh Pecorino Sardo, grated (once again, don't use Pecorino Romano)
• 1 onion
• 1 garlic clove
• 2 eggs
• some mint (unfortunately, I couldn't find it and I used some parsley for the pictures)
• salt
• extra virgin olive oil

Mix the pureed potatoes with the onion and garlic, stir fried in the oil.
Add the cheese and the eggs, then the mint, chopped.

Put the stuffing on 8cm circles of pasta sheet.

Close pinching alternatively on side and the other.

Boil in salted water, then toss quickly in a frying pan with tomato sauce. Serve always in odd numbers per portion.