Collion is a traditional Sardinian pasta made for special occasions such as Christmas. Its wheat‑grain shape symbolizes abundance, and the potato‑mint filling reflects the island’s rustic, seasonal ingredients.

In some Sardinian villages the filling includes ricotta instead of potatoes, or adds saffron for color. Coastal areas may incorporate seafood, while inland families keep the classic potato‑mint version.

Collion is usually served on a simple tomato sauce bed, garnished with fresh basil, mint, and a generous shaving of Pecorino Romano. It is presented as a centerpiece dish, often accompanied by a glass of Cannonau wine.

Collion is most commonly prepared for Christmas Eve and Christmas Day, as well as for weddings and milestone birthdays, symbolizing prosperity and family unity.

Collion showcases the Italian principle of turning simple, local ingredients into artful shapes. Like other regional pastas (e.g., orecchiette, trofie), it reflects the terroir of Sardinia through its semolina dough and humble potato filling.

Authentic Collion uses durum wheat semolina, potatoes, Pecorino Romano, fresh mint, and a basic tomato sauce. Substitutes can include all‑purpose flour for the dough, Parmesan for Pecorino, or basil in place of mint, though flavor and texture will differ.

Collion pairs beautifully with roasted lamb, grilled swordfish, or a simple salad of bitter greens dressed with lemon. A glass of Vermentino or Cannonau complements the dish’s richness.

Its distinctive wheat‑grain shape, hand‑pinched sealing technique, and the contrast between the delicate semolina dough and the buttery potato‑mint filling set Collion apart from other Italian stuffed pastas.

Common errors include under‑hydrating the dough, not resting it long enough, and failing to fully seal the pasta, which leads to filling leakage during cooking.

Semolina dough is traditional in southern Italy and provides a firmer bite that holds the potato filling without becoming soggy, whereas egg dough is richer and more common in northern regions.

Yes, shape the collion, place them on a floured tray, cover with plastic wrap, and refrigerate for up to 24 hours. For longer storage, freeze them on a tray, then transfer to a zip‑lock bag; cook from frozen, adding a minute to the cooking time.

Each piece should have a smooth, sealed seam and a tapered tip that resembles a wheat grain. The dough should be thin enough to see the filling through the sides but sturdy enough not to tear.

The YouTube channel NOT ANOTHER COOKING SHOW specializes in demystifying traditional and holiday recipes, focusing on step‑by‑step tutorials that make seemingly complex dishes accessible to home cooks.

NOT ANOTHER COOKING SHOW emphasizes practical, no‑fluff explanations, often sharing humidity‑adjusted dough ratios and real‑world kitchen tips, whereas many channels focus on visual perfection without addressing variable home conditions.