Blood pasta
| Type | Pasta (Tagliatelle) |
|---|---|
| Region or state | Trentino-South Tyrol |
| Associated cuisine | |
| Main ingredients | Rye flour, blood |
Blood pasta (Italian: pasta al sangue; German: blutnudeln/bludnudlen, schwoasnudel, lit. 'blood noodles, black noodles') is a pasta delicacy of Trentino-South Tyrol, Italy. The pasta is traditionally made from rye flour - typical to Trentino-South Tyrolean cuisine - and pig's blood, in a tagliatelle format. The blood lends the pasta a unique color varying between red, purple and brown.[1][2]
The pasta was historically made during the traditional European autumn pig slaughter, in an effort to utilize all parts of the slaughtered pig. Blood pasta is traditionally pared with a sauce of butter, sage and cheese: cheeses used include farmer's cheese, and the regional specialty Tyrolean grey cheese.[1][2][3]
See also
[edit]References
[edit]- ^ a b Adimando, Stacy; Craddock, Kat (2017), "Every Pasta Tells a Story", Saveur, no. 191, pp. 62–73
- ^ a b Becchi, Michaela (2022-10-10), Trentino Alto Adige: typical products and traditions, Rome: Gambero Rosso
- ^ Liggeri, Domenico (2018-12-06), La Pasta al sangue, rara specialità tradizionale dell’Alto Adige [Blood pasta, a rare traditional specialty from Alto Adige] (in Italian), Milan: Storie eno gastronomiche
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