Blood pasta (; , ) 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.
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.
See also Blodpalt Sanguinaccio dolce References