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1
Mound the semolina on a clean work surface. Add the cold water gradually, working the dough until it is smooth, firm and no longer sticky. Wrap and rest for 30 minutes. The dough is ready when it feels elastic and pulls back slightly under the hand.
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2
Boil the floury potatoes until fully tender. Drain and press through a ricer while still hot; spread the mash briefly on the surface to allow steam to escape. The mass must be dry — no standing moisture.
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3
Combine the riced potato with the grated pecorino sardo, lard, dissolved saffron and the chopped fresh peppermint. Work the mixture until it is completely unified and holds its shape when pinched between two fingers. The filling must be dry, cohesive and aromatic — the mint should be immediate and bright on the nose.
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4
Roll the rested dough on a lightly floured surface to a sheet of 1 mm maximum thickness — no thicker. Hold the sheet to the light: it should be nearly translucent. This is where the dish lives or dies: a sheet thicker than 1 mm will leave the sealed spighetta edge undercooked in the 3–4 minute boil, and the filling will have cooled before the pasta is ready.
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5
Place small mounds of filling at regular intervals along one half of the pasta sheet, spacing them to allow a border of at least 2 cm on all sides. Fold the free sheet over the mounds. Press firmly around each mound to expel air. Using one hand to stretch the edge taut and the other to pinch and fold in a continuous, even rhythm, work the spighetta closure along each dumpling: the seal must replicate the wheat-sheaf braid pattern and must be completely airtight. Press each finished seal; it should not yield or open under moderate pressure.
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6
Bring a large pot of generously salted water to a full boil. Lower the culingiones in batches. Cook for 3–4 minutes only. They are done when they float and the sealed edge is fully tender to the touch of a fingertip — it should offer no resistance.
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7
Lift the culingiones immediately from the water and transfer directly to a warmed serving dish. Pour the melted lamb-fat butter over at once and turn to coat before any dumpling can adhere to another. Finish with a further grating of fresh pecorino sardo and serve without delay.