Calamarata

Our pasta is produced from durum wheat cultivated directly by the company. Semolina and water are the only ingredients. We use circular bronze die plates and we dry Calamarata at temperatures between min. 36°C and max 55°C, taking 23 hours. It has a diameter of 30 mm and a length of 16 mm. Its cooking time is between 12 and 14 minutes.