CULURGIONES RECIPE - (4.7/5)
Provided by cookism
Number Of Ingredients 21
Steps:
- 1. Combine 00 flour, semolina and salt in a large mixing bowl. Mix well. Form a well in the center and add in olive oil. Gradually stir some flour into the olive oil. Bit by bit, add in warm water to form a dough. 2. Transfer the dough to a clean work surface. Using the press-fold-turn action, knead the dough till elastic and smooth. Cover the dough with a plastic wrap and leave it for at least 30 minutes. 3. In the meantime, boil potatoes in salt water till soft. Allow the potatoes to cool a bit before peeling the skin. Mash the potatoes by running them through the potato ricer. 4. Add mashed potatoes, pecorino cheese, ricotta, finely minced garlic, chopped fresh mint and olive oil into a large mixing bowl. Mix well! 5. Divide the dough into 4 parts. Flatten a piece of dough with your fingers and roll the dough through the pasta machine by starting with the widest setting. Fold the dough into half and run the dough through the machine for a few more times. Subsequently, click a setting down and run the dough through till you reached your desired thickness. Please do not skip a setting in between and always cover the rest of the dough with a plastic wrap to prevent the pasta dough from drying out. I am using an Ampia 150 pasta machine and I typically prefer my dough thickness to be set at 5. 6. Using a 8cm diameter cutter, cut the pasta sheet into disks. Place the filling in the center and roughly neaten them with your fingers. Follow the steps above to achieve the culurgiones shape. 7. To cook the sauce, heat the pan and add some olive oil followed by minced garlic and tomatoes. Season with brown sugar, salt and black pepper. Add a splash of white wine and basil into the pan. Stir occasionally and allow the sauce to reduce to your desired consistency. You can always add some pasta water if the sauce is too thick 8. To cook culurgiones, season water with salt (3 liters of water + 1 tbsp of salt) and add them into a good simmer. Stir occasionally to prevent culurgiones from sticking to the bottom. Culurgiones should be ready when they rise to the surface. Using a slotted spoon, drain and transfer culurgiones onto a warm serving plate. Spoon sauce onto the pasta and top it up with grated pecorino cheese and black pepper. Ready to serve! Enjoy!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Raja Arman
armanr@hotmail.comThese were a fun and unique dish to make! The filling was delicious and the pasta dough was easy to work with. I'll definitely be making these again.
Jillianna Powell
j.powell@yahoo.com★★✰✰✰ The filling was good, but the pasta dough was a bit too thick for my taste. I think I'll try making them again with a thinner dough.
PINIGRIT TV
pinigrit@hotmail.comI'm not usually a fan of potato-filled pasta, but these culurgiones changed my mind! The filling was creamy and flavorful, and the pasta dough was perfectly cooked. I'll definitely be making these again.
Trinibad Scenes
strinibad@aol.com★★★★★ Five stars for these amazing culurgiones! They were a bit time-consuming to make, but the end result was absolutely worth it. The filling was flavorful and the pasta dough was cooked to perfection.
Tim Winkelman
winkelman48@gmail.comThese were delicious! I followed the recipe exactly and they turned out perfect. I will definitely be making these again soon.
Rana Imran
i90@aol.com★★✰✰✰ Not bad, but not great. The filling was a bit too salty for my taste and the pasta dough was a bit too thick.
Shaylee Rank
rank_s@yahoo.comThese were a lot of work, but totally worth it! The flavor combination is amazing and the pasta dough is so light and fluffy.
Alabi Timothy
alabi-t@yahoo.comI've been wanting to try culurgiones for a while now and I'm so glad I finally did! They're so delicious and unique. I'll definitely be making these again.
md lahin
md-lahin8@hotmail.com★★★★✰ Mostly great! I loved the filling, but the pasta dough was a bit too chewy for my taste.
Randy Ramos
randy40@yahoo.comI made these for a potluck and they were a huge success! Everyone loved them, even the pickiest eaters.
Kiara Jacques
jacques.kiara96@hotmail.comNot a fan. The filling was bland and the pasta dough was too thick. Maybe I did something wrong.
Kashif Baloch
balochk90@aol.comThese were a hit at my dinner party! Everyone raved about the delicate flavors and textures. I'll be making these again soon.
Nandi Malope
n.malope@yahoo.com★★★★✰ Four stars for the deliciousness and uniqueness of this dish. I had some trouble getting the dough to seal properly, but the end result was still amazing. Will definitely try again!
Denice
denice43@gmail.comAbsolutely delightful! The combination of potato, mint, and cheese filling wrapped in a delicate pasta dough is simply divine. My family and friends loved them.
MH Munna
mm@hotmail.comCulurgiones are simply heavenly!! They were time consuming to make, but worth every minute. The first bite was like a flavor explosion in my mouth! The filling was savory and creamy, and the pasta dough was cooked to perfection.