Originally from Naples, this Regina dei Sibillini pasta is made only from wheat locally grown in the Sibillini National Park, in the Marche region of Italy. Porous, thick, delicious, this artisan pasta will give your recipes a taste you never experienced before.
HOW TO USE IT
Boil abundant water, add salt, then throw the Calamarata in and cook for at least 12-14 minutes (al dente). Try it, and depending on your taste, leave it for a couple of more minutes. Drain, throw in the pan with a sauce, toss at high heat. Add a good amount of quality cheese, serve. Photograph, if those around you haven't attacked your plate yet.
WHY WE LOVE IT
If you like a rich sauce, vegetable or meaty does not matter, then this chunky pasta is what you need. Your condiment will fill the Calamarata and the sauce stick to it making it a favourite in your pantry. Traditionally, it gives its best with a seafood condiment, however we tried it with an aubergine sauce and it was just as delicious.
INGREDIENTS
Durum wheat semolina, water (allergens in bold).
ORIGIN
We visited the beautiful Sibillini National Park in June 2017, spent two days with Alice & Moreno, learning everything there is to know around growing wheat and making quality Italian pasta. We are ecstatic to consider this a Gold Beetle Certified™ product.
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