Business Private

Sardinian Culurgiones

Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
2-3 Minutes
Rest time
10 Minutes


For the dough
1000 g Mix for fresh pasta glutenfree
500 g Water
2 Egg
20 g Salt
For the filling
6 medium-sized potatoes
250 g Pecorino cheese
50 Fresh mint
100 g Butter (lactose-free)
q.s. Pepper
q.s. Salt
q.s. Tomato sauce
q.s. Fresh mint


  1. Peel the potatoes, boil them in salted water, mash them in a potato masher and let them cool in a bowl.
  2. For the dough, mix the egg with the flour and gradually add the water and a pinch of salt. Knead everything together to form a firm dough. Then cover and leave to rest for 10 minutes.
  3. For the filling, grate the pecorino cheese and add it to the potato mixture. Top with fresh mint and a knob of butter.
  4. Roll out the dough thinly with a pasta machine (thickness 5 or 6) or with a rolling pin. Cut out small circles with a glass or pastry cutter. Place a small ball of filling on each circle and press the edges of the dough so that it takes the shape of an ear.
  5. Cook the Sardinian culurgiones in salted water for about 2-3 minutes.

In collaboration with @io_speriamo_che_celiacavo
Mix for fresh pasta glutenfree
Produrre pasta fresca gustosa e senza glutine non è più una sfida grazie a questa miscela! È adatta a qualsiasi tipo di pasta all'uovo. Lasciatevi tentare dalla facilità della preparazione! Adatto a chi evita il glutine nella dieta quotidiana.

500 g