I made the most beautiful pasta

By Cooking With Ayeh · 120 min

Ingredients

Instructions

1. Boil the potatoes with their skins on. Once cooked, peel and mash them. Finely chop the mint and mix it with the pecorino, garlic, olive oil and a pinch of salt. Taste and adjust the seasoning.
2. In a large bowl, add the semolina and slowly pour in the water while stirring until a dough forms.
3. Knead the dough on a clean surface for 10 to 15 minutes until smooth and elastic. If it is crumbly, add a little water; if too wet, add a little flour. Cover and rest for 20 minutes.
4. Pass a piece of dough through a pasta machine to make a sheet about 1 mm thick, starting at level 6, then 4, then 3. Without a machine, use a rolling pin. Cut out circles 8 cm in diameter with a round cutter.
5. Place a pasta circle in your hand and put a heaped teaspoon of filling in the centre. Push the pasta gently towards the filling at the bottom. Fold the left side to the centre and pinch to seal, then do the same with the right side. Continue folding left and right, pinching lightly, and pinch the tip to finish the culurgiones shape. Repeat with the remaining circles and filling.
6. In a large pot of boiling salted water, cook the culurgiones for 5 minutes, in batches if needed. They are ready when they float to the top.
7. Drain and serve on a plate over a few spoonfuls of cooked tomato sauce. Top with grated pecorino and fresh basil.

Summarized from Cooking With Ayeh's video. Watch it for the details.

More recipes with

GarlicCheesePotatoTomato saucePecorino cheese