In a mixing bowl, place flours and salt. Whisk to blend. Add olive oil and gradually add water while mixing by hand until a soft dough has formed. Transfer to clean floured surface and knead until smooth and even. Wrap in plastic and let rest at room temperature for 30 minutes. Roll out the dough with a rolling pin or pasta machine until very thin, roughly 1/16" or 2mm. Use the lid of a large jar, round dough cutter or glass to make circles about 4" wide.
For stuffing the pasta parcels:
The easy method to fill your dumpling is to add a walnut-sized lump of filling in the middle of each circle. Pick up the circle and place between your fingers. Fold over and seal, bringing the corners together, too. Form a rounded bonnet shape and create an air-tight seal by firmly pressing the edges together. [We used this method to make our culurgiones.]
The Sardinian method, which we encourage you to try, is to fill your dumpling is to add a walnut-sized lump of filling in the middle of each circle.
Pick up and place between fingers, bending dough in half, the shape of a mini-taco. Starting at one end, push in end to close the way you would a soft taco. Then pinch a tiny section of one side of the dough together and fold over the other side, the way you would fold over a braid. Then pinch the other side the same way and fold over, again. Continue to pinch and fold each side over the other until the excess stuffing is squeezed out of the other end, then pinch closed. It should look like a wheat sheaf. If all else fails, you can pinch together each side, to each other to close, end to end, resulting in a more traditional dumpling shape. A tight air-free seal is necessary prior to cooking the pasta.
For cooking and serving culurgiones:
Be part of our foodie community to receive our trending recipes, latest harvests and special deals...
© 2024 KINGSTON OLIVE OIL COMPANY.