Calamari, Calamarata Pasta


Other Names:
Region: Naples
Made with:  Durum wheat, water, and salt.

Calamarata is a type of pasta that originated in Naples, Italy. It is shaped like a thick, tubular pasta with a ruffled or fluted edge, resembling the tentacles of a squid. The name “calamarata” comes from the Italian word for “squid,” “calamari,” and the pasta’s resemblance to the animal’s tentacles.

Calamarata is typically made with semolina flour and water, and then cut into different shapes. The ruffled (rigate or ridged), edge is created by pressing the pasta through a bronze die, which gives it a rough texture that helps it to hold onto sauces.

Calamarata is a versatile pasta that can be enjoyed with a variety of sauces, but it is particularly well-suited for seafood dishes. The thick tubes of pasta provide a hearty and satisfying bite, while the ruffled edges help to capture the flavors and textures of sauces.

  • Scampi: A classic Italian dish made with shrimp, garlic, white wine, and butter.
  • Marinara: A simple tomato sauce with garlic, oregano, and basil.
Photo Credit: Bill Rubino