For the dough, mix the durum wheat semolina with water and knead for 15 minutes until you have a smooth and homogeneous mass. You can, of course, let your food processor do this job for you!

For the sauce place the tomatoes briefly in boiling water. Then peel them, remove seeds and cut the flesh into small pieces. Finely chop the garlic and heat the oil. Tilt the pan a little to one side while the garlic is frying so that it can float well in the oil. Add the tomatoes and simmer until the liquid has evaporated. Season to taste with a tablespoon of olive oil and set aside.

For the filling, wash the potatoes and boil them in their skins until soft. Allow to cool a little, peel and press through a potato press. Mix with pecorino, finely chopped mint and saffron. Add a little salt if necessary. If you like it savoury, replace the saffron with finely chopped garlic.

Roll out the dough thinly - if you have one, with a pasta machine - and cut out circles. Put some filling in the middle. Then close the dough in such a way that a shape similar to an ear of corn is created. If we look to Carinthia: there, Kasnudeln are prepared in a very similar way. Culargiones taste just as good, however, if you simply press the dough together smoothly at the edges.

Bring plenty of water to the boil, add salt. Put one filled pasta "pocket" after the other into the water. When they float to the surface, strain them immediately and add them to the warmed sauce. Turn the culargiones for another two minutes in the tomato sauce. Serve with mint leaves and grated pecorino.