Culurgiones d'Ogliastra

Potatoes, pecorino and mint filled pasta with tomato sauce


Class Details

Dish Name: Culurgiones d'Ogliastra
Dish Description: This is a traditional pasta ripiena, which means filled pasta, of Sardinia, the big island in the middle of the Tyrrhenian sea. This pasta is filled with a beautiful potato, pecorino Sardo, and mint filling that works best with Culurgiones and easily seasoned with a very simple tomato sauce.
Dish Description: High
Class Length: 120 min
Total Prep. Time: 75 min
Total Cook Time: 45 min
Total Served: 2
Class Language: English
Class Location: Zoom


April 20, 2021
7:00 pm

15 in stock

All classes are over zoom

Class Description

In the central-eastern area of Sardinia Culurgiones are born, which are traditionally stuffed with potatoes, Sardinian pecorino and mint. Around the 1960s, this typical dish was prepared for special occasions such as thanksgiving at the end of the wheat harvest or to remember and honor the dead. the typical closure of the Culurgiones represents the symbol of wheat to propitiate the new agricultural year at the end of August. According to tradition, they were also considered amulets that protected the family from mourning.

In this cooking class, you will learn how to make the traditional Culurgiones from Ogliastra. To make the filling we need to cook the potatoes first, and then combine them with pecorino Sardo and fresh mint. The sauce is very simple and traditional and needs to exalt the beautiful filling, after this class you’ll bring with you a little piece of Sardinia.


For the culurgiones:

  • 120 grams (0,94 cup) Soft Wheat Flour Type 00
  • 80 grams (0,48 cup) Semolina flour
  • 115 grams (0,49 cup) Water
  • 1 tbsp Extra virgin olive oil
  • Salt


For the filling:

  • 400 grams Yellow potatoes (about 4 medium-size potatoes)
  • 40 grams (8 tbsp) Pecorino sardo
  • 8 Mint leaves
  • 3 tbsp Extra virgin olive oil
  • 1 Garlic clove
  • Salt - Pepper


For the sauce

  • 400 grams (14 oz) Whole peeled tomatoes or tomato passata (tomato puree)
  • 2 Garlic cloves
  • 1 Sprig of basil (about 6-8 leaves)
  • 2 tbsp Extra virgin olive oil
  • Salt

Tools Used

Below we’ve listed the tools you need to help prepare this recipe. Not all tools are necessary and alternatives for each can be found. If you would like to purchase any of these click on the item and you will be linked to Amazon for check out.
Working surface
Rolling pin (pasta machine or a broom handle)
Potato ricer
Ring mold - round cookie cutter
Sharp kitchen knife
Cutting board
Kitchen scale
Bench scraper
Mixing bowl
Plasti wrap
Piping bag
Frying pan
Kitchen towels

Day Before Class

Make sure to have all your shopping list clear and ready to do grocery. Buy the freshest ingredients, the quality of the ingredients makes the difference.

Day Of Class

Please start to boil the potatoes (which normally boil in total around 40 minutes) 20 minutes before the class starts. What you have to do is: wash the potatoes, do not peel them, put them in cold water (unsalted), and bring the pot to boil.

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