There are literally hundreds of different pasta types in Italy; it appears every town has its unique pasta shape and size. Although all pasta is satisfying and heart-warming, it’s hard to argue the most satisfying is the stuffed pasta.
Yes, ravioli has gained global recognition, but you’d be surprised to know Sardinia has its own stuffed pasta, and it might just be the most delicious in the country. Meet the culurgiones.
Semolina flour, white flour, eggs, water and salt are behind the flexible dough used to fill this Ogliastra specialty from Sardinia’s eastern coast. You’ll never guess the pasta filling, though: Pecorino cheese, potatoes and mint leaves. Garlic and nutmeg are also common additions, and there are countless variations. It seems every household in Sardinia has a family recipe for culurgiones.
What all culurgione plate seems to have in common is the sweet and savory tomato sauce used for bathing these one-biters. And a sizable addition of grated aged Pecorino is a must.
Interestingly, this Sardinian specialty was reserved for the day of the dead, held every November 2nd. The stuffed pasta’s shape is no coincidence either, it roughly resembles a grain of wheat, and seeds always mean life. The dish is also a calling to the gods for a good crop in the upcoming year. You can learn a lot about people by interpreting their food!
If you ever get bitten by the pasta-making bug and make your own at home, then give the culurgiones a try. The compact, stuffed pasta is easier to make than it looks, and you have a story about them to tell your loved ones while you serve this authentic Sardinian homage to the ones that are no longer with us.
