Gusto Italiano


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Calamarata imposes of the ancient Neapolitan Pasta contains durum wheat semolina flour, traditional bronze dies and natural drying. Every pasta format from Pastificio Leonessa is made according to Neapolitan pasta making traditions. The pasta is extruded through bronze and dried slowly at low temperatures, making the most of the perfectly balanced climate. Calamarata is a kind of thick ring pasta, often dyed with black squid ink so that they resemble sliced calamari. It originates from Naples.


Durum wheat semolina ,water. Pasta made from drawing bronze and dried at room temperature 

Cooking Time:

12-14 minutes


500 G /1.1 LB


Naples, Campania, Italy


Pastificio Artigianale Leonessa