• 300g plain flour
• 290g water
• 200g fine durum wheat semolina
• 15g extra virgin olive oil
For the filling:
• 1 kg yellow potatoes
• 100g Pecorino Sardo, grated
• 80g extra virgin olive oil
• 1 garlic clove, peeled
• 14 mint leaves, chopped
For the sauce:
• 500g tomato passata
• 30g extra virgin olive oil
• 3 basil leaves
• 1 garlic clove, crushed
1. Infuse the oil with the garlic clove for eight hours or overnight.
2. Remove the garlic clove and prepare the filling: cook the potatoes in a pot of water for 30-40 minutes, or until they are soft when pricked with a fork.
3. Peel the potatoes while still hot then mash them in a bowl. Set aside to cool.
4. Add the cheese and mint leaves, then season with salt and pepper. Stir well.
5. Add the infused oil and stir, then cover with cling wrap and refrigerate overnight.
6. Pour the flour and semolina into a large bowl and add the oil and water and mix briefly with a fork.
7. Place the mixture on a clean surface and knead it for 3 minutes to create an even and smooth dough.
8. Wrap in cling wrap and set aside for 30 minutes.
9. Pass the dough through a pasta machine, adding a pinch of flour each time so it doesn't stick.
10. Divide the dough into small rectangles then use a 9cm ring mould or the rim of a glass to make discs.
11. Place a spoonful of the potato mixture in the middle of each disc.
12. Fold the pasta into a taco shape around the filling. Fold in the bottom of the taco and pinch the edges together. Continue this step until the pasta is sealed tightly – the seam should look like a zipper.
13. Repeat this step with all of the discs, then cook the culurgiones in salted boiling water. Drain.
14. Meanwhile, prepare the sauce: heat the oil in a pan and cook the garlic until browned.
15. Add the passata and basil and season with salt. Simmer until cooked and aromatic.
16. Dress the culurgiones in the sauce and serve hot.