For the dough:
Semolina flour, 1,7 Oz
Plain flour, 3,3 Oz
Salt, 1 Taspoon
water as you need 

For the filling:
Medium potatoes, 2
Grated Pecorino cheese, 6,4 Oz
fresh mint
Garlic cloves, 2
Extra virgin olive oil, 2 Tablespoons


For the pasta dough,
mix the salt into the water and add it to the flour. Knead well to obtain a soft and smooth dough. This will rest for roughly 1/2 hour, covered with a towel or clinging film.

Boil the potatoes in salted water, peel and mash them. In a small pan heat the olive oil with the garlic cloves and let it cool down.
Add to the mashed potatoes, the grated Pecorino cheese, a sprinkle of chopped mint and the olive oil. Mix well and and leave the filling to rest for approximately an hour.

Roll the dough flat and cut disks about 8 cm in diameter. Place the filling in the centre and fold it pinching with the fingers to close the disk.

Boil them in salty water for a 4-5 minutes and dress with a fresh tomato sauce and grated Pecorino cheese.

Thanks to: Emanuele Murgia