N° 20-2 Calamarata
Durum Wheat Semolina Pasta Special Shapes
This type of pasta belongs to the paccheri family and gets its name from squid, or calamaro in Italian, which it resembles in form: Garofalo Calamarata are a speciality of Pasta di Gragnano PGI with a recognisable consistency and taste.
Thanks to bronze drawing and high-quality gluten, they maintains their cooking and are always served with a lively and inviting appearance.
- Cooking Time
15 minutes
- Weight
500 g
- Line
Durum Wheat
Semolina Pasta - Category
Special Shapes
- Drawing
Bronze drawn
- Surface
Rough
- Thickness
1,42 mm
- Length
22 mm
Thoughts and inspirations
The traditional Neapolitan recipe that was created along with this pasta speciality is Calamarata e calamaretti (with squid).
How Garofalo Is Made
We take nothing for granted when processing our pasta.
Each step, each process draws on both ancient experiences and recent discoveries, as well as on an original interpretation of taste.
The passion for our work translates into an indefatigable quest for perfection.
Ingredients
Durum wheat semolina.
Origin of the Wheat
Country of cultivation: Eu and not EU
Country of milling: Italy
Allergens
It may contain SOY and MUSTARD
Nutrition facts
per 100g
- Energy1489 kJ / 351 kcal
- Fat
of which saturated1,0g
0,2 g - Carbohydrates
of which sugars 70 g
3,0 g - Fibre3,0 g
- Protein14 g
- Salt<0,01g
Try our recipes
Casarecce Garofalo alla puttanesca
Go to recipe
