Blood Pasta with Pumpkin and Sage sauce

Is there anything better than freshly made pasta? I don’t think so. These blood tagliatelle are rich, flavorful, and the combination of rye and blood is very well complimented by the slightly sweet pumpkin and sage sauce.

Blood pasta


For the Pasta :

  • 150g integral rye flour
  • 150g all-purpose flour
  • 1 egg
  • A pinch of salt
  • 70g pork blood
  • tablespoons olive oil

For the pumpkin and sage sauce :

  • 1/2 Tbsp dried sage
  • 1 small onion
  • 1/2 small pumpkin
  • salt
  • pepper
  • almond slices (or crushed almonds)
  • a little olive oil

capture

Method:

  1. Combine both flours together and tip them onto a wooden board.
  2. Strain the blood to remove any clots.
  3. In a bowl, crack an the egg and whisk together with the blood.
  4. Make a well in the center of the flour.
  5. Pour the egg/blood mixture in the flour and use a fork to combine.
  6. Use your hands to form the pasta into a ball of dough and knead it well for 5 minutes until soft and elastic. (it might be sticky at first)
  7. Wrap the dough in plastic wrap and rest for 30 minutes before rolling.
  8. Flour well and roll out the dough until you get to roughly the thickness of a beer mat (about 0.25″/0,60cm wide and 0.035″/ 0.80cm thick, or the option closest resembling fettuccine on a pasta maker). Cut your tagliatelle with a knife, (Rolling the dough makes it easier) and set aside to dry.


Pumpkin sauce :

  1. Preheat oven to 165 degrees Celcius (325 degrees F).
  2. Cut the pumpkin in half, stem to base, remove seeds and pulp. Cut the halves in 4 slices each and place them on a sheet of baking paper. Cover with foil.
  3. Bake in the preheated oven, foil side up, 40m or until tender.
  4. Cut out the skin and puree in a blender. You can put the extra puree into freeze-safe bags and into the freezer.

Cooking the pasta and serving :

  1. Bring a large pot of salty water to a boil.
  2. In a saute pan over medium-high heat, sweat the onion with a little olive oil and add the sage.
  3. Add the pumpkin puree to the pan along with the onions and let cook for about a minute. Add water as needed to obtain a creamy texture.
  4. Add the pasta to the boiling water.
  5. Allow the pasta to cook 1-2 minutes after it begins to float, strain it and serve topped with the pumpkin sauce.
  6. Lightly toast the almonds, and sprinkle on top.


Notes and Tips:

This recipe does not require a pasta dough roller, but keep in mind, the pasta will puff up significantly when cooked, so you’ll want to roll your dough out as thinly as possible. I made this very mistake before cutting the pasta and ended up with some very thick tagliatelle.

If you really enjoy the almonds in this recipe, try toasting crushed almonds with the sage before adding to the sauce.

More main dishes :


Sources :
https://honest-food.net/there-will-be-blood/http://silkosta-rukiiseen.blogspot.com/2013/01/gluteenittomat-veriletut-gluten-free.html
https://www.saveur.com/blood-pasta-with-blood-sausage-bolognese-recipe
https://backyardterroir.com/farm-bites/2018/6/5/blood-pasta
https://www.clovegarden.com/ingred/pa_itall.html

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