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Artisan Mountain Pasta Calamarata 500g

£5.25 GBP

Originally from Naples, this Regina dei Sibillini Calamarata pasta is bronze cut and dried at low temperature, made using only locally grown ingredients from the altitudes of the Sibillini National Park, in the Marche region of Italy.

Porous, thick and with an incredble flavour, this Calamarata format goes really well with rich seafod and tomato sauces. A great alternative to Paccheri, for an easier bite size and a reduced cooking time.

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DetailsEverything you need to know about this product.

Length: 20 mm
Diameter: 30 mm
Cooking time: 11-13 min

Boil abundant water, add salt, then throw in the Calamarata and cook for at least 11 minutes (al dente). Try it, and depending on your taste, if you like it slightly softer on the inside, leave it for a couple of more minutes.

Drain, throw in the pan with the sauce, toss at high heat. Add a good amount cheese (or bread crumbles if the recipe calls for seafood), extra virgin olive oil if needed, and enjoy!

IngredientsSee a complete list of ingredients.

Durum WHEAT semolina, water (allergens in CAPS). Made using wheat grown and processed in the region of Marche, Italy.

Producer Learn more about who made this product.

Regina dei Sibillini is a company born in Montefortino in the Marche region that produces pasta using only durum wheat from its own land in the National Park of the Sibillini Mountains. A rare choice, that of durum wheat in a mountain environment (600 to 900 above sea level), which together with direct cultivation and artisanal processing methods, allowed Regina dei Sibillini to create a unique and high quality product.

The mountains, the water, the air, and the determination of doing things with care are all elements you can taste in this incredible pasta.