Preparing Pasta Dough

  • Semola Rimacinata 200.0 g
  • Warm Water (60 degree Celsius) 100.0 ml

Preparing the filling of the culurgiones

  • Knorr Potato Flakes 2kg 100.0 g
  • Sea Salt Flakes 5.0 g
  • Boiling Water 350.0 g
  • Mint Leaf 8.0 pc
  • Pecorino Cheese, grated 15.0 g

Preparing Sardinian Tomato Basil Sauce

Culurgiones stuffed with pecorino cheese and mint leaves and served with Sardinian tomato sauce, pushing your pasta to the next level and attracting diners.



  1. Preparing Pasta Dough

    • Heap the dry ingredients in a heap and make a well at the center.
    • Add warm water in the center of the dry ingredients and scramble it using a fork.
    • Draw your fork around the flour walls and gradually adding flour into the pool of water.
    • Mix all the ingredients together and knead for about 10 minutes until smooth and elastic. Rest for at least 30 minutes.  
  2. Preparing the filling of the culurgiones

    • In a bowl add Knorr potato flakes and salt.
    • Pour boiling water and mix well until smooth
    • Let cool for 5 minutes before adding mint and pecorino.
    • Roll out dough thin using a rolling pin and cut them into rounds using a round cutter. Add potato filling and braid culurgiones.
    • Boil for 4 mins. 
  3. Preparing Sardinian Tomato Basil Sauce

    • In a sauce pot, add extra virgin olive oil and sliced garlic. Put on medium heat and slowly.
    • Sweat garlic until fragrant. Add KNORR tomato pronto and simmer for 10 minutes.
    • Season to taste. Turn off heat and stir in basil leaves.