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I know what you’re thinking….that braided pasta looks impossible! But today, we’re demystifying Culurgiones, one of Italy’s rarest and most beautiful stuffed pastas. Hailing from Sardinia, this traditional dish is often served around Christmas. It looks like a dumpling or pierogi, but it’s actually incredibly easy and oh so satisfying to make. Don’t let the shape scare you! I’ll show you the simple secret to the perfect braided seal!
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28 Comments
Steve great work.
Yeah…. This isn’t the easiest thing to make. No offense… I love your show but you’re being a tad dishonest here. Yours are about 70 percent there. The good one literally look like decorative leaves and I can only assume it takes quite a bit of time to master. There is a couple in Italy on the tube and the wife makes beautiful ones.
pierogi?
Wow, if the cooking thing doesn't pan out, you can always become a microsurgeon! Great technique and effective explanation and demonstration. Molto bene!
Pierogis.
It's a dumpling stuffed with potatoes.
Merry Xmas Steve, nice wreath around the plaque . Keep it real.
A dish from the region I come from. A simple and elegant Italian dish. Love it.
The cotton bracelet in the dough is a bit gross.
looks great!… but isn't naked pasta a sin against God?
So it's basically what we know as "pierogi ruskie" (i.e. Rus' or Russian or Ukrainian dumplings) with the tomato sauce Italian touch. Cool. And it's something we would also have for the Xmas Eve supper.
Man U got me believing I can do this! Well done!!!
Could you substitute basil for the mint ?
That pasta belongs on Only Fans
I've had two of that same thermometer, one lasted a week, one lasted a month. Killed batteries, then just stopped working. Bummer, because it is cool.
That was cool, I have to do it.
Is that the fine or rough semolina?
My grandma's spirit will be very conflicted whether she should be happy I finally learned to make culurgiones or she should haunt me for learning it from an american
Oh I’m so making this
Gotta admit, I was skeptical at the start of the video, but this looked incredibly easy to get those folds. Thanks Steve!
Thanks!
Do NOT say pierogi unless you're making them…. which you cleary DO NOT understand! Blasphemy!!! I believe "ravioli" is your word.
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Hi bro and thanks for the video. I have an unusual Italian pasta dish I think you should try: pizzocheri. Is typical from where m from in Italy (Valtellina) and it would be amazing to see it in your channel!
Question: Which Boos Board are you using?
If I don’t like mint, can I “sorta” omit them or can I just omit them?
I can’t believe you did these. I had these 8 years ago in Sardinia and have never seen anyone recreate them online. Sardinian dishes don’t get a lot of airtime.
Cheers for this ❤
Buona Natale 🎄 Steven! 🤓