F.lli De Cecco di Filippo Fara San Martino SpA
De Cecco Calamarata Pasta
What it is
Calamarata is a type of pasta shaped like thick rings, resembling calamari rings. This particular pasta is made by F.lli De Cecco di Filippo Fara San Martino SpA, a well-regarded Italian pasta producer known for its quality durum wheat semolina. The pasta's substantial size and hollow center make it ideal for holding onto sauces, ensuring a flavorful bite with every portion. It cooks to a firm texture, providing a satisfying chew.
How people cook with it
This pasta shape is versatile and pairs well with a variety of sauces, from simple olive oil and garlic to richer seafood or vegetable-based preparations.
- With seafood sauces
- In hearty pasta bakes
- Tossed with vegetables
- With robust meat ragùs
To cook calamarata, bring a large pot of generously salted water to a rolling boil. Add the pasta and stir occasionally to prevent sticking. Cook according to package directions until al dente, meaning it is tender but still firm to the bite. Drain the pasta, reserving some of the cooking water. Toss the drained calamarata immediately with your chosen sauce, adding a little of the reserved pasta water if needed to achieve the desired consistency. Serve hot.
How it differs from similar foods
Compared to thinner pasta shapes like spaghetti or penne, calamarata's thick, ring-like form offers a more substantial mouthfeel. Its larger surface area and hollow center are specifically designed to capture and hold chunkier sauces and ingredients, making each mouthful more flavorful.
Who it is for
Home cooks looking for a pasta shape that can stand up to robust sauces and deliver a satisfying meal.
How to keep the rest
Store any unused portion of the dried pasta in a cool, dry place, such as a pantry. Ensure the package is sealed tightly to protect it from moisture and pests. Properly stored, dried pasta can maintain its quality for an extended period.