Culingiones de Casu

Combine Durum wheat semolina flour, 00 flour, 5 grams of fine sea salt, 15 grams of extra-virgin olive oil, and Water in a large bowl. Mix until a shaggy dough forms. Turn onto a clean surface and knead for 10-15 minutes until smooth and elastic. Wrap in plastic film and let rest at room temperature for at least 30 minutes.

In a bowl, combine Fresh sheep's milk ricotta, grated Pecorino Sardo, finely chopped Fresh mint leaves, Lemon zest, and Black pepper. Mix well until thoroughly combined and smooth. Taste and adjust seasoning if necessary.

Divide the rested dough into smaller portions. Using a pasta machine or a rolling pin, roll each portion into thin sheets, about 1-2 mm thick.