Calamarata

  • 30 mm
  • 16 mm
  • 12-14 min

Calamarata

We produce our classic line pasta only using the durum wheat that we grow and harvest every year in the fields surrounding our pasta factory, following the Good Agricultural Practices. Semolina and water are the only two ingredients. We use circular bronze dies to shape our pasta and then we dry it at temperatures below 55°C. It takes about 23-25 hours for our short pasta cuts and up to 44-46 hours for our long pasta cuts.

Calamarata rings have a length of 16 mm and a diameter of 30 mm. Their cooking time is between 12 and 14 minutes.

Bag
500 g
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