Total: 2 hr 15 min. | Active: 1 hr 15 min.
Nutritional value / people: 376 kcal
, Fat: 16 g
, Carbohydrate: 42 g
, Protein: 14 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Noodle dough

125 g durum wheat semolina
50 g white flour
¼ tsp salt
1 dl water
1 tbsp olive oil


200 g mealy potatoes, cooked in their skins, freshly boiled
100 g ricotta
70 g Pecorino, grated
2 tbsp peppermint, finely chopped
1 garlic clove, pressed
salt and pepper to taste


1 tbsp olive oil
1 shallot, finely chopped
1 garlic clove, finely chopped
400 g tomatoes, sliced
1 dl water
½ tsp sugar
salt and pepper to taste

To assemble

salted water, boiling
1 tbsp peppermint, coarsely chopped
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How it's done

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Noodle dough

Mix the semolina, flour and salt in a bowl, pour in the water and oil, knead into a smooth dough. Wrap in cling film and leave to rest at room temperature for approx. 1 hr.


Peel the potatoes while still hot. Pass the hot potatoes through a food mill into a bowl, leave to cool slightly. Mix with the ricotta, pecorino, mint and garlic, season.

To shape

Roll out the dough in batches to approx. 2 mm thick, cut out circles (approx. 8 cm in diameter). Place approx. 1 tbsp of filling on each circle, fold the dough and use two fingers to press together the ends and create a plaited effect.


Heat the oil in a frying pan, sauté the shallot and garlic, add the tomatoes, water and sugar, season and simmer for approx. 10 mins.

To assemble

Cook the culurgiones in boiling salted water for approx. 5 mins., drain and mix with the sauce, garnish with mint.

Good to know
Tip: Sprinkle with a little grated pecorino romano.

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