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1
Combine the semolina and salt in a bowl. Add the lukewarm water gradually, working the mixture until a cohesive dough forms. Turn onto the bench and knead firmly for 8–10 minutes. The dough must be stiffer and less supple than an egg-based pasta dough — it should feel smooth and firm, not soft or yielding. This rigidity is essential: it is what allows the wheat-ear closure to hold its shape and not relax open. Wrap tightly and rest at room temperature for 30 minutes. The dough is ready when it no longer springs back when pressed.
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2
While the dough rests, boil the potatoes in their skins in salted water until completely tender. Drain, peel immediately, and pass through a ricer while still hot — do not allow them to cool before ricing. Cold mashed potato becomes stodgy and dense; hot riced potato remains light and fluffy. Add the grated Pecorino Sardo, olive oil, and finely chopped fresh mint. Season with salt, remembering that potato requires generous seasoning. Mix thoroughly. The filling must smell clearly and unmistakably of mint — this is not a garnish but the defining flavour of culurgiones. Taste and correct the salt.
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3
Roll the rested dough to a thickness of approximately 2 mm — thin enough to encase the filling without heaviness, but thick enough to hold the multiple folds of the closure. Cut into discs of approximately 8–9 cm diameter. Place approximately 20–25 g of filling (enough to produce a finished piece of 30–40 g) in the centre of each disc, leaving a clean border of at least 1.5 cm all around.
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4
This is the step on which the dish lives or dies. Fold the disc up and around the filling to bring the two edges together at the top, pinching to form a tight initial seal. Then, working along the top seam from one end to the other, create the spighe di grano — the wheat-ear closure — by making 15–20 small, even, alternating folds back and forth along the sealed edge, pressing each fold firmly against the last. The finished piece should be plump, leaf-shaped, approximately 8 cm long, with an even herringbone ridge running its full length. A loose or uneven seal will open during cooking, losing the filling entirely into the water. If freezing, arrange on a tray in a single layer until solid before transferring to bags.
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5
Bring a large pot of well-salted water to a full rolling boil. Lower the culurgiones in carefully in batches — do not crowd the pot. Cook for 3–4 minutes. They are done when they float and the pasta at the thickest point of the closure yields to gentle pressure without resistance — firm but not doughy at the centre.
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6
Lift the culurgiones from the water with a slotted spoon and transfer to warm plates. Spoon the fresh tomato sauce over, finish with grated Pecorino Sardo, and serve immediately. The pasta should be plump and intact, the sauce light and bright against the pale dough.