This idea has been a long time in the making. Thanks to Tony *for supplying us with some blood sausage puree.
Blood Sausage Cavatelli
220 grams AP flour
1 gram baking powder
225 grams puree of cooked blood sausage
Put the flour and the baking powder into a bowl and stir to combine. Add the blood sausage puree and use your finger tips to incorporate it. Once it comes together into a rough dough, knead it until it is smooth and elastic. Put the dough in a vacuum bag and seal. Put the dough in the refrigerator and let it rest and chill for thirty minutes. Remove the dough from the refrigerator and then from the bag. Roll the dough out until it 1cm thick. Cut the dough into 1cm squares. Roll each square along a gnocchi board so that it folds over itself and forms the traditional cavatelli/malloredus shape. Refrigerate the pasta if you are cooking it the same day, otherwise lay it out in one flat layer on sheet pans and freeze them. When the cavatelli is frozen transfer them to a zip top bag and store frozen for up to a week. The pasta can be cooked in boiling water directly from the freezer.
*Perhaps if there are enough requests Tony will share his incredible blood sausage recipe and his unique way of cooking it for non-traditional presentations and preparations.
