Blutnudeln

Ingredients Rye flour, wheat flour, eggs, and pig’s blood.

How Made The flours are sifted together and kneaded with only a few eggs and with pig’s blood until a firm, smooth dough forms. The dough is covered and left to rest, then rolled out into a thin sheet, and flat noodles about ⅜ inch (1 cm) wide are cut from it. The noodles are boiled in plenty of salted water.

Also Known As Pasta al sangue.

How Served As pastasciutta, with melted butter, sage, and Graukäse, the typical local gray cheese.

Where Found Trentino, especially Bolzano, and the Pusteria in particular.