Culurgiones - stuffed Sardinian pasta - Ecopasta - Sardinian food
Culurgiones produced in Nuoro, based on fresh cheese, potatoes and mint.
Size - 500 gr
The culurgiones d'Ogliastra are famous for their tradition, their flavors, the elegant technique with which they are made.
The preparation of the typical Culurgiones d'Ogliastra is divided into two phases which include different ingredients:
The preparation of the dough with flour (a mixture of durum wheat and soft wheat flour, 00 flour), water, salt with egg variants, lard or butter and that of the filling with potatoes, cheeses (mixtures of pecorino cheese, goat's milk, cow's milk), extra virgin olive oil (also in this case variants of eggs, mint, garlic, basil, water and salt are allowed).
The product takes on a bundle shape that has, on the convex side, a typical closure that recalls the wheat ear, made strictly by female hands.
Culurgiones - stuffed Sardinian pasta - Ecopasta - Sardinian food products
The absolute best known and consumed pasta in Italy is the dry one, the pasta that all Italians consume daily or almost is obtained by drying the finished product, ie the evaporation of a part of the water contained in it, until reaching a moisture content of less than 14%, beyond which the product is unaffected by biological agents. For this reason dry pasta has a conservation of many months.
The fresh pasta, on the contrary, is prepared and immediately consumed, without undergoing any type of drying: the moisture content is about 30% higher than the dry pasta, which makes it attackable by bacteria and mold. The fresh pasta that does not undergo any type of treatment should therefore be kept in the refrigerator and has a limited duration of a few days. The production of fresh pasta in Sardinia has a strong handicraft prevalence with a strong manual contribution and the use of local raw materials that give a precious added value to the product. The fresh pasta can also be pasteurized and packaged in a protective atmosphere, extending the date of expiry that varies from 3 to 6 weeks or can be frozen with a quick abatement of the temperature and can be kept for up to 6 months. Fresh pasta can be rolled (tagliatelle, tortelloni, lasagna, etc.), extruded (macaroni, pen, etc.) ), filled or not. The artisan laboratories sell, at the counter, a fresh, unpasteurized product, made at home and with a limited deadline. In our laboratory, we prepare, only with semolina, malloreddos, tagliatelle, orecchiette, maccarrones de busa and typical stuffed pasta: ravioli with cheese or ricotta, culurgiones and sebadas.
