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1
In a 12 to 14-inch saute pan, heat olive oil until smoking.
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2
Add onions and potatoes and cook until softened and lightly browned, about 8 to 10 minutes.
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3
Add vinegar and sugar and bring to boil.
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4
Heat and reduce until almost dry, about 15 minutes.
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5
Allow to cool and stir in mint leaves.
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6
Roll out pasta to thinnest setting on pasta roller.
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7
Cut dough into 3-inch disks and place 1 tablespoon onion mixture in center of half the disks.
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8
Use the other half to cover and pinch sides together.
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9
Continue until all filling is used up.
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10
Bring 6 quarts water to boil and add 2 tablespoons salt.
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11
Add culingionis and cook until tender, about 3 to 4 minutes.
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12
Meanwhile, melt butter in a 12 to 14-inch saute pan.
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13
Drain pasta carefully and place in pan with butter.
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14
Add mint leaves and half the cheese and toss.
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15
Serve immediately.
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16
Place both types of flour in a large mixing bowl and stir to mix well.
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17
Make a well in the center of the flour mixture and add water a little at a time, stirring with your hands until a dough is formed.
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18
You may need more or less water, depending on the humidity in your kitchen.
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19
Place the dough on a floured work surface and knead it like bread for 8 to 10 minutes until smooth and elastic.
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20
Cover and let stand for 10 minutes at room temperature.
