Rustichella Calamarata 500g

Calamarata is named after the calamari (Italian for ‘squid’) because this pasta is shaped like their rings. It is always produced on Saturdays because the drying process takes 40 hours. The classic recipe to enjoy it is made with seafood with some extra virgin olive oil and parsley.

 

Rustichella has the largest range of shapes amongst the small-scale pasta producers. Their methods are strictly traditional and artisanal, and the drying process is done naturally and slowly by air, not by machines (as in the case of most pasta producers). The result is a more rustic coarse surface, to which sauces stick best. Not to mention the flavour and nutritional advantages of the slow and natural process.