You Need To Make This Rare Pasta At Least One Time

Ingredients

• 454 g Durum Wheat Semolina Flour (fine semolina for pasta dough)
• 225 g Water (tepid, about 30°C)
• 3 lb Yukon Gold Potatoes (peeled and quartered)
• 2 Tbsp Unsalted Butter (softened, cut into cubes)
• 100 g Pecorino Romano Cheese (freshly grated)
• 2 Tbsp Fresh Mint Leaves (chopped, optional)
• 5 leaves Fresh Basil Leaves (for garnish)
• 4 Garlic Cloves (peeled and minced)
• 2 Tbsp Olive Oil (extra‑virgin)
• 1 jar Pata Tomato Puree (approx. 680 g, Italian brand)
• to taste Salt

Instructions

1. Make the Semolina Dough

   Place 454 g semolina flour in a mound on the board, create a large well, pour in 225 g tepid water and gradually incorporate flour with a fork, then use a bench scraper to bring dry flour into the wet mass, knead until the dough becomes smooth, elastic and barely sticks to your hands.

   Time: PT10M

2. First Rest

   Shape the dough into a ball, wrap tightly in plastic wrap and let rest on the counter for 20 minutes to allow hydration.

   Time: PT20M

3. Second Knead

   After resting, knead the dough gently for about 5 minutes, creating a light spiral pattern to incorporate air.

   Time: PT5M

4. Prepare Tomato Sauce

   Heat 2 Tbsp olive oil in a saucepan over medium‑high heat, add the basil stem and minced garlic, sauté until fragrant, then add the jar of Pata tomato puree, a splash of water, season with salt, and simmer until slightly thickened.

   Time: PT15M

5. Boil Potatoes

   Place peeled, quartered Yukon Gold potatoes (3 lb) in a pot of cold salted water, bring to a boil, then simmer until fork‑tender (about 20 minutes). Drain, let steam dry for 5 minutes, then rice them.

   Time: PT27M

6. Make the Filling

   While potatoes are still warm, mix the riced potatoes with 2 Tbsp butter, 100 g grated Pecorino Romano, and chopped mint (if using). Season with salt and pepper to taste.

   Time: PT5M

7. Roll the Dough

   Divide the rested dough into quarters. Using a rolling pin or pasta machine, roll each piece to a thin sheet (setting 5 on a Marcato). Cut circles with a cutter or glass.

   Time: PT15M

8. Shape Collion

   Place a small mound of filling in the center of each dough circle, fold the edges over, pinch to seal, then repeatedly push the sealed tip inward, creating new flaps and pinching them, until the shape resembles a wheat grain.

   Time: PT20M

9. Cook the Collion

   Bring a large pot of salted water to a rolling boil. Gently drop the shaped collion into the water and cook 2–3 minutes, or until they float to the surface.

   Time: PT3M

10. Plate and Garnish

    Spoon a thin layer of tomato sauce onto each plate, arrange 5 collion on top, drizzle a small amount of extra sauce, garnish with fresh basil leaves, a few mint ribbons, and a generous sprinkling of Pecorino Romano.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

55 g

Fat

10 g

Fiber

4 g

Ingredient Substitutions

• Instead of Durum Wheat Semolina Flour: All-Purpose Flour (will change texture)
• Instead of Yukon Gold Potatoes: Russet potatoes
• Instead of Unsalted Butter: Olive oil (for dairy‑free)
• Instead of Pecorino Romano Cheese: Parmesan cheese
• Instead of Fresh Mint Leaves: Fresh basil
• Instead of Olive Oil: Vegetable oil
• Instead of Pata Tomato Puree: Crushed canned tomatoes

Equipment Needed

• Bench Scraper
• Fork
• Large Cutting Board
• Rolling Pin
• Marcato Pasta Machine
• Circle Cutter or Glass
• Knife
• Pot for Boiling Potatoes
• Pot for Tomato Sauce
• Large Pot for Cooking Pasta
• Colander
• Potato Ricer
• Mixing Bowl
• Plastic Wrap

Critical Steps — Do Not Skip

• Proper hydration of the semolina dough (step 1)
• Resting the dough for 20 minutes (step 2)
• Sealing the collion to prevent filling leakage (step 8)
• Cooking collion only until they float (step 9)

Chef Tips from the Video

• Use a pasta machine for consistent thickness; the fifth setting gives the ideal thinness for collion.
• A small amount of extra‑virgin olive oil on the work surface prevents dough from sticking while shaping.
• For a brighter sauce, finish with a drizzle of cold extra‑virgin olive oil just before plating.

Troubleshooting

Storage

Refrigerator: Uncooked dough can be wrapped tightly and refrigerated up to 24 hours; cooked collion keep for 2 days.

Freezer: Dough can be frozen for up to 1 month; thaw overnight before use.

Room temperature: Do not store cooked pasta at room temperature for more than 2 hours.

Make-Ahead Tips

• Wrap the rested dough in plastic and refrigerate overnight; bring to room temperature before rolling.
• Tomato sauce can be prepared up to 2 days ahead and reheated gently.
• Mashed potato filling can be made a day ahead; keep covered and refrigerated.

Frequently Asked Questions