Sardinian Culurgiones (Potato and Mint Filled Pasta) with Tomato Sauce

For the pasta dough: In a large bowl, combine semolina flour and 1/2 teaspoon salt. Gradually add warm water, mixing until a shaggy dough forms. Turn onto a lightly floured surface and knead for 10-15 minutes until smooth and elastic. Cover with plastic wrap and let rest at room temperature for 30 minutes.

For the filling: Peel and cut potatoes into 1-inch cubes. Boil in salted water until very tender, about 15-20 minutes. Drain well and mash thoroughly. Stir in chopped fresh mint and grated Pecorino Sardo cheese. Season with salt and pepper to taste. Let cool completely.

To assemble culurgiones: Divide the dough into 4 equal pieces. Roll one piece very thinly (about 1/16 inch) using a pasta machine or rolling pin. Cut out circles using a 3-inch round cutter. Place about 1 teaspoon of potato filling in the center of each circle.

Fold the dough over the filling to form a half-moon. Pinch the edges together, then use your thumb and forefinger to create the distinctive 'wheat ear' crimped edge, sealing the culurgiones completely. Repeat with remaining dough and filling.

For the tomato sauce: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes (if using) and cook for 1 minute until fragrant. Pour in crushed tomatoes, season with salt and pepper, and bring to a simmer. Reduce heat to low and cook for 15-20 minutes, stirring occasionally, until the sauce thickens slightly.

Cook the culurgiones: Bring a large pot of salted water to a rolling boil. Carefully add the culurgiones in batches and cook for 3-5 minutes, or until they float to the surface and are tender. Do not overcrowd the pot.

Serve immediately: Gently remove the cooked culurgiones with a slotted spoon and transfer them to plates. Ladle the warm tomato sauce over the top. Garnish with extra fresh mint or grated Pecorino Sardo, if desired.