Name: Ogliastra-style culurgiones with tomato sauce
Prep time: 60 min
Cook time: 30 min
Total time: 150 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 800 g Peeled tomatoes; 500 g Potato (Peel and mash after boiling.); 150 g Tipo 00 flour; 200 g Pecorino Sardo (100 g fresh Sardinian pecorino and 100 g aged Sardinian pecorino, both grated.); 100 g Semola rimacinata; 15 leaves Fresh mint; 2 cloves Garlic (One clove for the filling; one for the sauce.); 1 leaf Bay leaf; 10 tbsp Extra-virgin olive oil (2 tbsp for the dough, 2 tbsp to sauté the filling garlic, 2 tbsp in the filling and 4 tbsp for the sauce.); Salt (q.b.; A pinch in the dough; season filling, boiling water and sauce to taste.); 4,150 ml Water (150 ml for the dough; 4 liters for boiling.); Black pepper (q.b.; To taste.); 8 leaves Fresh basil (Optional, one leaf per serving.)

Shape each parcel with alternating pinches to make its wheat-ear seam, then serve with tomato sauce.

By Italia Magnifica · Updated October 2026

Prep: 1 hr
Cook: 30 min
Rest: 1 hr
Serves: 8

Ogliastra-style culurgiones with tomato sauce

Prep 1 hr · Cook 30 min · Rest 1 hr · Serves 8

Ingredients

Skip to the method

8 servings

800 g1¾ lb
Peeled tomatoes
500 g1 lb
PotatoPeel and mash after boiling.Peel and mash after boiling.
150 g1¼ cups
Tipo 00 flour
200 g7 oz
Pecorino Sardo100 g fresh Sardinian pecorino and 100 g aged Sardinian pecorino, both grated.3½ oz fresh Sardinian pecorino and 3½ oz aged Sardinian pecorino, both grated.
100 g⅔ cup
Semola rimacinata
15 leaves15 leaves
Fresh mint
2 cloves2 cloves
GarlicOne clove for the filling; one for the sauce.One clove for the filling; one for the sauce.
1 leaf1 leaf
Bay leaf
10 tbsp10 tbsp
Extra-virgin olive oil2 tbsp for the dough, 2 tbsp to sauté the filling garlic, 2 tbsp in the filling and 4 tbsp for the sauce.2 tbsp for the dough, 2 tbsp to sauté the filling garlic, 2 tbsp in the filling and 4 tbsp for the sauce.
to tasteto taste
SaltA pinch in the dough; season filling, boiling water and sauce to taste.A pinch in the dough; season filling, boiling water and sauce to taste.
4,150 ml17½ cups
Water150 ml for the dough; 4 liters for boiling.⅔ cup for the dough; 17 cups for boiling.
to tasteto taste
Black pepperTo taste.To taste.
8 leaves8 leaves
Fresh basilOptional, one leaf per serving.Optional, one leaf per serving.

Method

Mix the type 00 flour and semolina with 2 tablespoons olive oil and a pinch of salt. Add 150 ml water and knead to a smooth dough. Cover and rest for 1 hour.Mix the type 00 flour and semolina with 2 tablespoons olive oil and a pinch of salt. Add ⅔ cup water and knead to a smooth dough. Cover and rest for 1 hour.
While the dough rests, boil the potatoes until fork-tender, about 20 minutes; peel and mash them. Finely chop one garlic clove and sauté it in 2 tablespoons oil for 30 seconds. Stir it into the potatoes with the chopped mint, both grated pecorinos and 2 more tablespoons oil. Season with salt and pepper.While the dough rests, boil the potatoes until fork-tender, about 20 minutes; peel and mash them. Finely chop one garlic clove and sauté it in 2 tablespoons oil for 30 seconds. Stir it into the potatoes with the chopped mint, both grated pecorinos and 2 more tablespoons oil. Season with salt and pepper.
Roll the dough to about 1 mm thick and cut roughly fifty 7 cm rounds. Put 1 tablespoon filling in the center of each. Close with alternating overlapping pinches to create the wheat-ear seam.Roll the dough to about 1 mm thick and cut roughly fifty 2¾ in rounds. Put 1 tablespoon filling in the center of each. Close with alternating overlapping pinches to create the wheat-ear seam.
For the sauce, warm 4 tablespoons oil with the second garlic clove, left whole and unpeeled, and the bay leaf. Add the chopped peeled tomatoes and cook for 15 minutes; season with salt and pepper, then remove the garlic.For the sauce, warm 4 tablespoons oil with the second garlic clove, left whole and unpeeled, and the bay leaf. Add the chopped peeled tomatoes and cook for 15 minutes; season with salt and pepper, then remove the garlic.
Bring 4 liters of salted water to a boil. Cook the culurgiones in batches until they float. Taste the edge of one parcel to check that the pasta is tender, then lift them out and serve with the tomato sauce and basil if you like.Bring 17 cups of salted water to a boil. Cook the culurgiones in batches until they float. Taste the edge of one parcel to check that the pasta is tender, then lift them out and serve with the tomato sauce and basil if you like.