"Sardinia is an Italian island with a long history of culturally diverse influences represented by a unique list of culinary specialties. Culurgiones are an ode to the wheat harvest and so the pasta dough is fashioned to look like wheat spikelets. The dish is traditionally consumed in Sardinia to celebrate the end of the durum wheat harvest, a major crop on the island and, of course, the key ingredient in most types of pasta."
"Whereas most pasta dough is a mixture of 00 flour and eggs, culurgione dough consists simply of salted water and semolina flour made from durum wheat. Furthermore, the formation of the stuffed pasta is more akin to making a dumpling. They're filled with mashed potato, garlic, mint, and pecorino Romano. Our culurgiones recipe adapted from one by chef Adam Leonti explains how to form the wheat ear shapes by pressing and pinching the dough methodically with your fingers."
Sardinia blends diverse cultural influences that are reflected in distinctive culinary specialties. Culurgiones are a Sardinian stuffed pasta traditionally shaped to resemble wheat spikelets as an ode to the durum wheat harvest. Dough is made only from semolina flour and salted water, unlike typical egg-and-00-flour pasta. Fillings commonly include mashed potato, garlic, mint, and pecorino Romano, and shapes are formed by pressing and pinching to mimic wheat ears. The pasta is often served with a simple tomato sauce, though regional variations exist. Labor-intensive shaping and Sardinia's niche origin explain the dish's limited U.S. presence.
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