John Myers
Ingredients for 10 servings:
- 500 g potatoes, floury
- 250 g Pecorino mezzo stagionato
- 1 egg(s)
- 1 pinch of salt
- 2 tbsp olive oil
- 7 mint leaves, to taste
- 1 small garlic clove(s)
- 1 tsp saffron powder
- 400 g flour
- 400 g durum wheat semolina, fine
- 2 eggs
- 1 pinch of salt
- e.g. water (must not get too wet, so use sparingly)
- Flour for the work surface
Instructions
Working time approx. 2 hours; Rest period approx. 1 day; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 2 hours 30 minutes
Prepare the filling the day before so it can soak in nicely. First, boil the potatoes with their skins on, peel them, press them through a ricer while they’re still hot, and let them cool. Then finely grate the cheese and mix it with the cooled potatoes and the remaining ingredients. Cover and refrigerate this mixture for the next day. Mix the flour with the durum wheat semolina, add eggs, salt, and water as needed. Be careful! The dough shouldn’t be too wet. Add water sparingly and check the consistency. Knead with the pasta machine until a smooth surface is achieved. This can take 15-20 minutes. Cover and refrigerate. Note: The pasta dough can also be prepared the day before and covered and refrigerated. The next day, remove the filling and dough from the refrigerator. It’s best to use a pasta machine with a motor. You’ll also need a large table and something round for cutting out the dough. However, it shouldn’t be too small (I use a diameter of 8 cm). Now roll the dough in portions into thin strips. I start with the dough mixer on the highest setting and get thinner towards the end. The dough should fit comfortably in your hand and not tear. Be sure to sprinkle flour on your work surface so the dough doesn’t stick. Then cut out circles and place a large dollop of filling in the center. Now comes the hardest part, because these culurgiones have a complicated folding technique (the best way to learn this is by watching videos on YouTube). If you’ve never done this before, it will take a few tries until they look good. But don’t despair, you’ll eventually get the hang of it and they’ll get better and better. Place the finished dough pieces on floured baking paper. Dip the dough pieces briefly into boiling water. If they float to the top, they’re done. This really only takes 2 minutes if they’re fresh. If frozen, maybe 1 to 2 minutes longer. Note: If you want to make a lot of them, since it’s always a lot of work, you can also freeze these dough pieces. For this, I use aluminum trays, dust them with flour, and place the dough pieces in them. Place a layer of baking paper in between, dust with flour, and place more dough pieces on top. Wrap in a large bag and put them in the freezer. That way, you’ll always have them in stock. You can then place them frozen in boiling, lightly salted water. With a little tomato sauce and basil, you have a quick and delicious meal.
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