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To make the dough, mix semolina and water together then knead for 10 minutes until smooth. Wrap and rest at room temperature for 30 minutes.
To make the filling mix garlic and olive oil together to infuse.
Boil potatoes, peel and mash. Add the garlic oil, mint, pecorino cheese and salt. Mix until combined.
Roll out the pastry until 2mm thick and cut round wrappers 8cm in diameter.
Fold the culurgiones then boil in salted water for 5 minutes.
Toss in olive oil, serve with homemade tomato sauce, and top with basil and pecorino.