Calamarata selected durum wheat pasta is the iconic ring-shaped short pasta, bronze-drawn and slow-dried at low temperature for a porous surface and firm, elastic bite. Made with a curated selection of Italian durum wheat semolina that highlights aroma, golden hue, and sauce grip—weeknight-easy, restaurant-worthy.
 
BRONZE-DRAWN & SLOW-DRIED: Calamarata selected durum wheat pasta holds sauce beautifully and keeps an al dente core
SELECTED DURUM WHEAT: a studied blend of Italian grains for fuller wheat aroma and natural amber color
SHAPE THAT LOVES SAUCE: wide rings of Calamarata selected durum wheat pasta capture seafood, ragù, and creamy condiments
SMALL-BATCH FRESHNESS: intentionally small stocks with frequent fresh restocks for peak flavour
FROM VENICE, CURATED: Caravella Fine Food — selected gourmet foods from Venice
 
WHY IT'S SPECIAL:
 
Texture & shape advantage: the broad rings of Calamarata selected durum wheat pasta trap chunky sauces and plate with glossy definition
Clean-label simplicity: just selected semolina and water—grain character leads
Craft process: bronze dies + low-temperature drying → micro-rough surface, preserved aroma, better sauce adhesion
Taste in brief: wheat-forward, gently sweet, with a satisfying, elastic bite
 
HOW TO ENJOY (Chef-Simple Ideas)
 
Seafood & Cherry Tomatoes: Sauté prawns and calamari with garlic & white wine; add tomatoes. Toss Calamarata selected durum wheat pasta with pasta water until glossy; finish with parsley.
Mediterranean Swordfish: Cubes of swordfish with capers, olives, and lemon zest; glaze Calamarata selected durum wheat pasta to coat.
Creamy Zucchini & Saffron: Simmer zucchini with onion; add saffron & a splash of cream. Fold in Calamarata selected durum wheat pasta and Pecorino.
Ragù Napoletano (short rib): Slow-cook, then finish Calamarata selected durum wheat pasta in the sauce for a rich sheen.
 
Cook’s Tip: Pull Calamarata selected durum wheat pasta 1–2 minutes early and finish in the pan with sauce plus a ladle of starchy pasta water to create a silky emulsion.