Calamaretti Pasta

Other Names:
Region: It is thought to have originated in the southern region of Campania. 
Made with: Durum wheat water, and salt.

The pasta’s name, which means “little squid” in Italian, suggests that it may have been inspired by the shape of squid rings. The rings are typically about 1/2-inch thick and 1-inch in diameter. They have a smooth, slightly ridged surface and a firm, slightly chewy texture. Calamaretti pasta is made with semolina flour and water, and it is often bronze cut, which gives it a rough texture that helps it to cling to sauces.

Calamaretti pasta is a versatile pasta that can be enjoyed with a variety of sauces, but it is particularly well-suited for seafood dishes. The rings’ small size and shape make them perfect for capturing the flavors and textures of seafood sauces. They are also a good choice for dishes with a lot of sauce, as they will not overwhelm the pasta.

Here are some specific examples of seafood sauces that pair well with calamaretti pasta:

  • Scampi: A classic Italian dish made with shrimp, garlic, white wine, and butter.
  • Marinara: A simple tomato sauce with garlic, oregano, and basil.
  • Cioppino: A San Francisco-style seafood stew with a variety of fish, shellfish, and vegetables.
  • Pesto: A sauce made with basil, pine nuts, garlic, Parmesan cheese, and olive oil.

No matter what sauce you choose, calamaretti pasta is sure to please. The combination of its unique shape and texture with the flavors of seafood is a delight to the senses.