For the pasta ‘de su moddizzosu’
150g of flour
150g of semolina
20g of fresh yeast
For the filling
4 medium sized potatoes
150g Viscidu (or Feta cheese)
80g of Pecorino stagionato (aged pecorino cheese)
Extra virgin olive oil
Before you begin boil all of the potatoes and peel whilst hot.
To make the pasta mash one potato in a bowl and add the flour, the semolina a pinch of salt and the yeast diluted in a little bit of tepid water. Mix the ingredients together in the bowl and slowly add enough lukewarm water to make a consistent workable pasta. Remove the pasta from the bowl and kneed for about 5 minutes on a well floured work surface. Cover the pasta with a humid tea towel and place somewhere warm to rise for at least an hour.
While the pasta is rising you can make the filling for the torta. Mash the rest of the potatoes in a large bowl. Finely chop the onion and fry in a pan with a little olive oil, when they begin to colour add them to the bowl of mashed potatoes along with some finely chopped mint, your grated cheeses and a pinch of salt.
When the pasta has risen roll it out on a well floured surface and place in a an oven tin of 24cm in diameter and between 3-4cm deep. You should be left with about 12-13cm of overlapping pasta that will become the top of the torta. Fill the pastry with the cheese and potato mix and then fold over the edges of the pastry to form a pie leaving a hole in the centre of about 10cm. Use any left over pastry to decorate the rim of the hole. Drizzle the torta with some olive oil and bake in a pre heated oven at 200°C for half an hour.
Allow to cool and serve either warm or cold.