Enjoy Gina's delicious potato filled culurgiones! | Pasta Grannies

Gina is a master weaver and maker of mint-flavoured potato-filled ravioli called culurgiones, a speciality of Sardinia. There isn't just one style - there are differences in the size, the way of sealing them, and flavourings for the potato. And this is Gina's way of making them - typical of her village, Escalaplano. And with Carnevale coming up, she has some fond memories to share!
For the filling: 1 kilo of non waxy, newish potatoes, 4 tablespoons chopped mint leaves, 100ml extra virgin olive oil, 200g grated 6 month pecorino cheese, pinch of salt
For the pasta: 150g semola rimacinata, 150g 00 flour, 140-50ml water
To serve: more grated pecorino cheese.

[@Romafood]

Gina's smile is at least as wonderful as what she prepares. Il sorriso della signora Gina è meraviglioso almeno quanto quello che prepara

[@makelikeatree1696]

I was just about to comment on her smile, but you said it better.

[@Romafood]

@@makelikeatree1696 🤗

[@jonesbub1]

What a great talent Gina has in sealing the dumplings…they truly are a work of art! Her husband is very lucky to have such a wonderful and talented wife! (With a beautiful smile!) TFS, Sharon🤗♥️

[@lisacraze1]

Such beautiful baskets - and I'm impressed with the dumplings. They remind me of Pierogi!

[@elisaastorino2881]

Me too - I'm from Pittsburgh and there are so many people of Polish and Slavic descent that pierogi are practically our local dish. Everyone loves them here!

[@GustawJaworski]

It reminds me polish version of “ruskie dumplings” which is called pierogi ruskie in polish from my mother at family home - she also use potatoes, polish farmers cheese and mint in her version! This granny also has very enjoyable smile :) Greeting from Poland.

[@elisaastorino2881]

The first time I saw a video of this, I immediately thought of pierogi! They are very popular here in Pittsburgh, USA because there are so many people of Polish origin, but everybody eats them - even those of us who are Italian Americans! My sister married into a Polish American family and her husband's aunt taught her how to make them. Hers are very good!

[@dianagaze6343]

'Vareniki' is the name used in Russia and Ukraine. These dumplings are too stuffed with potatoes or farmers cheese. Traditionally served with sour cream, caramelized onions or herbs or burnt butter. My grandmother used to make vareniki with sour cheeries in summer, & she served them sometimes cold with a touch of icing sugar or warm with cherry sauce. 🍒

[@margaritabetancourt1167]

That sounds wonderful 😋

[@lisam9233]

I’ve made pierogi many times - usually with potato and farmer’s cheese. Topped with sour cream and caramelized onions. But I NEVER made them as beautifully as Gina makes her Italian version! A true artist with a lovable smile. Hugs!!

[@Electric.Spaghetti.Neon.Studio]

@@dianagaze6343 the cherry ones sound amazing!!

[@gipsi2001]

Gina, a very attractive donna. I would love to see a picture of Gina when she was young. I love the blouse and the way she wears her head scarf. This pasta looks amazing and would taste fabulous. Just a few humble ingredients..... Cheers from Verena, New Zealand 😎

[@tatiyanaignashyna]

Sono stato nella tua città Escalaplano con Elena e Mario Lai.Ricordo un piatto così, l'ho mangiato più di una volta.Mi manca l'Italia

[@sigridmecklinger110]

Lieben Dank, für das zubereiten kleiner Kunstwerke🥰🥰🥰🥰🤗🤗🤗🤗

[@LIONTAMER3D]

Holy Lord this is food/history/culture on a plate!

[@pavitrabadri6214]

Wow, such a smiling positive granny, love her!

[@axion8788]

I've made many of this shape... a classic Chinese jiaotze (boiled dumpling) but always with a meat-based filling. The question is, how do you find so many incredibly charming people to film? Pasta Grannies always lift my spirits!

[@pastagrannies]

Aren't they all lovely? We've had one grumpy granny in 9 years of filming, and we managed to edit it so no-one would know. I think people who are happy to be a 'Pasta Granny' are generous and kind hearted folk; those who are out of sorts with the world say 'no' to begin with. 🌺🙂 best wishes, Vicky

[@inblargwethrust8329]

@@pastagranniesNow I want to see the unedited footage! 😆

[@goglaso]

Gina's smile is the disarming smile of a young girl! Yes, her Cullurgiones are a work of art. I tried them once and they looked so sad I had to reassure them, that I nevertheless will have a feast...

[@rhonda6791]

This is the best show on utube because when they smile we smile. What a sweet lady with her beautiful smile. The baskets look beautiful, the food delicious and the atmosphere gentle. Thank you ❤

[@pastagrannies]

Hi Rhonda, thank you; I'm delighted to enjoy the channel 🙂🌺 best wishes, Vicky

[@rhonda6791]

@@pastagrannies And thank you Vicky for all the joy you bring. ♥️🌷🌷♥️

[@artycrafty9209]

Vicky you did pretty well! Anna.........ahem! What a lovely lady with the kindest of faces, her smile would make the hardiest melt, remarkable. Thank you to everyone. Ramon.

[@pastagrannies]

hi Ramon, closing culurgiones is one of those skills where it's best if you don't think about it too much 🙂🌺 best wishes, Vicky

[@ip795]

She has the smile of a young girl❤ Such a sunny lady.

[@AlexS-uo6el]

Gina, just a beautiful woman, despite her age!🌹

[@scottamori3188]

Another gem from a Sardinian treasure! I love the stories of family and community from all of the ladies. The seasons and communities were marked and held together this way, regardless of the individual types of dishes prepared. Great try at making them, too. Thank you for another great episode.

[@pastagrannies]

Thanks Scott! We love the stories from Sardinia so much, we're planning on returning in a few months. best wishes Vicky

[@webfox1]

I was just watching an Asian cooking channel on KZbin that showed many ways to fold dumplings, and this is so similar to one they showed! I think I know what I want to learn to impress guests now. :) Take care. Love this channel.

[@souadghazal2533]

Her smile throughout the video except that look on her face when cousins' wife checking her stuffing 😁 ?! Her story about cooking them in secret from other people, reminded me of when groing up (on a different planet!) .... we always shared a serving of whatever was being cooked that day, with the good neighbor across/above/below or next door. One could not keep it secret because of the smells. A plate went back and forth between neighbors with tastings (never empty) and sometimes with tips or compliments ... it was wonderful.... something one does not dare do nowadays for different reasons ! How nice to hear the birds chirping outside her windows ... together with basket weaving, cooking, clean air and the peacocks, no need for so called "doctors" or therapy to help with everyday life's stresses! Lucky Gina. Yes I'm jealous 🙃

[@chocolatesouljah]

1:13 that smile is priceless!

[@giuseppeleoni8543]

Ottimi soprattutto quelli di Escalaplano,brava Gina

[@olenadobrynska4954]

Charming Gina! The way of doing culurgiones is much alike the way of doing our Ukrainian varenyky, and we alsos cook them with mashed potatoes, really delicious, so I have no doubt thta these ones are very good

[@elisaastorino2881]

I thought so too. Where I live, there are a lot of people who are descended from Slavs so we all love pierogi (I guess that is Polish spelling). The Ukrainian churches in my town sell them but they call them pyrohi. Whatever they are called, theirs are the best!

[@olenadobrynska4954]

@@elisaastorino2881 yes, that's correct, they call it pyrogi in Poland. I think Ukrainians in Europe, as well as other pyrogi/varenyky producers, often choose the name 'pyrogi' just because this name is more familiar to Europeans so its easier to sell. Both pyrogi, and varenyky and culurgiones are delicious, so warm comfort home handmade food

[@nealieanderson512]

Her baskets are gorgeous!!!! the culugiones look wonderful! So delicious! I could watch her make them all day.

[@PaulMcGuinness]

I just want to adopt all these nonne, and then visit them by rotation each day so I can try all these different dishes! Che bella!

[@grouchosaidit5454]

Marvelous. Thank you! The husband is a hoot.

[@Getpojke]

They look a happy & contented couple. I liked her story about having to cook them in secret; must add to her joy of making & eating them. I could do with a hearty plate of them today as its snowing here again. I make a similarly filled pierogi quite often, though once boiled I usually sauté them of in herb butter to lightly crisp up the outside for a little texture. You did a great job on the one you showed us, following Gina''s fast fingers couldn't have been easy. Brilliant as always, many thanks.

[@souadghazal2533]

Yes, I would sauté them as well.

[@pastagrannies]

hi James, I'm come across several people placing ravioli shape pasta on a griddle or in a fireplace; frying in butter seems rare in Italy - there's the example of the jam filled gnocchi from Trieste, and I seem to remember the ' ravioles' gnocchi from the Alps were doused in foaming nutty butter. All delish! best wishes, Vicky

[@Patri-ciaVB]

I must go immediately to Sardegna .... I love the kitchen over there. One of the worlds best amho.

[@salishseaquest7952]

This was one episode where I wished I was right there in the kitchen to smell the filling and to fold the culurgiones. I could only imagine the smell of that mint! Vicky, you did a marvelous job of forming the dough into the shape as you were being coached by Gina. What a wonderful day that must have been for you all.

[@pastagrannies]

Thank you! Gina is a good teacher! And there is nothing like the smell of sun blasted mint; maybe sun-blasted basil 🙂😎 best wishes, Vicky

[@NathalieNoZen]

Nonna Gina makes it looks super easy but it's quite an art to make a good spighitta 😲

[@stevelogan5475]

Ms. Vicky, these look delicious & being Irish I will eat most anything with a potato filling, or potatoes in general for that matter. In Applachia we do make a potato filled dumpling but they are not shaped as fancy as Ms. Gina's the sweet pasta granny, usually have cornbread & a wedge of raw onion on the side & also turnip/mustard greens sauteed' in bacon fat,onions,garlic, God Bless you all

[@pastagrannies]

hi Steve, your version sounds good and rustic! best wishes, Vicky

[@stevelogan5475]

@@pastagrannies Ms. Vicky, yes Ma'am it is rustic, but it is delicious, & Gina the pasta granny's looks to pretty to eat, lol, it is like a work of art. God Bless you all

[@souadghazal2533]

I think I prefer Gina's slightly different then the others' ( Gaia, Savina, Rosetta, Battina, Ottavia ) version of making culurgiones.😊 Mainly for the sauteed mint, which I do for some of my dishes , but with home made dried mint instead, in butter and some garlic. Very popular in Turkish and other cuisines. The smells fill the neighborhood. I suggest revisiting the nonnas for some sweet/dessert pasta recipies instead of savory ? Or maybe holiday and sagra recipes..... Ciao a tutti.

[@givemecartoons]

Great video!!😊always happy to see content from pasta grannies🍜

[@laylahalgharib3150]

Thank you! Love from Atlanta, GA USA!

[@rosecityremodel2015]

They look wonderful. I would love to learn how to make them!

[@swissfoodie3542]

When I was in Sardinia a few years ago, we took a cooking class in a small Trattoria. We prepared Culurgiones, and they were absolutely delicious. But even with a lot of patience from the nonnas, I didnt manage to shape them. Mine looking horrible ;-).

[@swissfoodie3542]

We had them with a very simple tomato sauce, which I think gives the dish a bit of freshness.

[@matthewbrick7539]

Beautiful work Gina, Vicky and Livia!

[@liviadegiovanni8192]

Grazie Matthew, I didn’t do very well as a first attempt, but thanks 🙂

[@tattyhead4923]

Truly a work of art. 🥰

[@Reet64]

As a person of Italian heritage, I had no idea there was an Italian/Sardinian version of pyrohy, which I first learned of from my Ukrainian neighbours. What a lovely woman Gina is, with such skilled hands!

[@juanarosa-gonzalez6705]

Thanks. Lovely lady is Gina. I was trying to see how to fold the dumpling. I will try .

[@sharendonnelly7770]

Wonderful video! The skill needed to create culurgiones is an art. Both delicious and beautiful, Gina should be proud.

[@joelopez1170]

Wonderful video. My favorite one actually. I'm 1 percent Sardinia and wished I could go to see it and it's long living beautiful godly men and woman there. I also wished to know what the faith is of these special people in Italy. May just be in the water like some say but I say Grace by God Jesus Christ's blood and then water they got or something. Just joy spills out of her like an angel.

[@ozdenkaya8640]

It looks very delicious 😋

[@floriehazel4712]

Another great recipe to try! Thank you Gina and Pasta Team! 😊✨💐

[@VerhoevenSimon]

Those truly look magnificent

[@Showmeromi]

She strikes me as being very healthy. Wonder her age. Those looks great

[@TamingTheWild12]

Those look so good!

[@sih1095]

They look amazing..

[@CrowSkeleton]

That traditional dress and traditional pasta-folding both look lovely. I currently possess mashed potato and a great desire to try these roasted...

[@tina01finkele76]

Ich liebe euch, eure Art zu kochen, da kann man echt was lernen

[@user-oq4qt4yx9q]

Bravo Nonna Gina.!!!!! Delicious.!!!!!❤❤❤❤🍲🍲🍲🍲🥘🥘🥘🥘

[@outdoorloser4340]

Omg that looks so good 😊

[@davisd_ambly4067]

My mouth is watering.

[@robertsterner2145]

Am I wrong that another granny made something similar maybe 6 months or so ago? I only remember because the pleating and the shape of these are so elegant and I remember feeling like it'd be a crime to eat something so simple and beautiful

[@pastagrannies]

hi Robert, yes you are right - we filmed 3 different versions of culurgiones on our last trip to Sardinia. best wishes, Vicky

[@svetlanaloginova2769]

Это вареники с картошкой!!!!!! 😀

[@mattydips2887]

Theyre like italian perogies. Yum

[@markspinello5015]

I could do with a plate of that right now. Yum.....

[@jose-sanchez8]

espectaculare

[@yellowladplays4740]

😋

[@durrinergun7818]

Adding brown butter on top with any kind of herb ..!

[@filipponseele7346]

Cara Gina, tu ressembla la mia mama belga.(in cielo da un anno).Brava e complimenti da Belgio-Fabbro belga Filip Ponseele

[@melissawillison6708]

❤❤🌹

[@josiemorgan5401]

☺️🤗💐

[@VelkePivo]

Beautiful woman

[@margaritabetancourt1167]

🥰🥰🥰🥰🥰👍👍👍👍

[@fernandomonni3262]

Simpatico video. Sono sardo e vorrei precisare un passaggio nella traduzione che non è insignificante. Quando Gina afferma che :" A quei tempi non se ne trovava "cosa"..." Tradotto con "at that time not every ingredient was easy to find" cioè ( a quei tempi non tutti gli ingredienti erano facili da trovare) ma lei intende dire che a quei tempi era tale la povertà che non si trovava facilmente "cosa" da mangiare. Ho visto bene? 🤗👋

[@stevelogan5475]

Ms. Vicky, I am sorry I have not posted lately, had a bad accident & was in the hospital for weeks, then a convalescent facility for over a week, shattered 3 back vertebrae, fractured 6 others, & broke the front 2 pelvic bones clean into 2 pieces, healing/recovering is slow, 3 surgeries already & 2 more to go on my back

[@pastagrannies]

oh my gosh Steve, it sounds like you got squashed by an elephant! Recovery will of course be very slow and I am delighted to hear you are making progress. You must have lots of people taking excellent care of you. 'Piano piano' as the Italians, say. I hope Pasta Grannies keeps your spirits up, even if you don't feel like posting. Very best wishes, Vicky 🌺🌺🌺

[@stevelogan5475]

@@pastagrannies Ms. Vicky, thank you, yes I still watch, & my wife takes very good care of me, God Bless you all, btw, fell 10 feet off a ladder onto concrete/cement driveway, pain has been rough even with pain meds

[@mauriziocosta8416]

Auguri di buona salute.

[@lntersteIIa5555]

tanti auguri di pronta guarigione

[@pastagrannies]

so easily done, with such dramatic consequences. I wish you and your wife all the very best in the months to come. 🌷🌷🌷

[@aris1956]

But are they served only with Parmigiano cheese ? I was thinking maybe with a little melted butter and some Parmigiano.

[@pastagrannies]

No parmigiano, just pecorino. Of course, if you want to change the cheese, don't tell anyone! 🌺😄 best wishes, Vicky

[@ilbudinodituamommy]

Usually, they are eaten with lamb, sheep, goat or pork tomato sauce (the tomato sauce is more predominant than the meat) or with butter and sage. You can also fry them, and there is a sweet version too

[@warrior5203]

Amazing dish! Cook! Cook and cook, do not spend money on material, but learn how t9 cook

[@aris1956]

Ciao Vicky ! Quale regione dell’Italia non hai ancora visitato ?

[@pastagrannies]

Molise and some of the small islands like Pantelleria. They are on the list...😄 best wishes, Vicky

[@wilfbentley6738]

In another culture, these would be called perogies. For perogies: no mint, egg in the dough.

[@pastagrannies]

hi Wilf, I love how the same thing crops up in different cultures! best wishes, Vicky

[@doombga]

No eggs in the pasta?

[@purplestarowl89]

😋😋😋🤤🤤🤤🤤😋😋😋😋😋💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💞💞💞💞💞💞💜💜💜💜💜💜💜💜💜💜💜💜💜💜💕💕💕💕💕💕💕💓💓💓💓💓💓💓💓💞💞💕🧡🧡💖💖💖💖💖💖💖💖💓💓💞💞💞💓💓💓💓💓💓🥘🥘🥘🧀🧀🧀🥟🥟🥟🥟🥟🧀🧀🥘🥘🥘🥘🥘🍲🍲🍲🍲🍲🍲🍲🍲