Purulzoni

Ingredients Durum-wheat flour, salt, and lukewarm water. For the filling, fresh pecorino sardo and sugar.

How Made Durum-wheat flour is sifted onto a wooden board and kneaded long and hard with a pinch of salt and lukewarm water. When the dough is smooth and firm, it is left to rest. It is then rolled out with a rolling pin into two thin sheets. On one sheet, teaspoonfuls of filling are placed at intervals of 1¼ inches (3 cm). The second sheet is laid over the first sheet, and the pasta is pressed around the mounds of filling to seal it well. Square or half-moon ravioli are cut out with a pasta cutter and boiled in plenty of salted water.