Calamari pasta — also known as calamarata — is a thick, ring-shaped pasta from the Gragnano tradition that takes its name from the calamaro (squid) whose rings it resembles. It’s one of those pasta shapes that immediately signals authenticity and craftsmanship. You don’t find it in supermarkets.

The chunky ring shape creates a beautiful texture contrast — firm and satisfying with a slight chew — and the wide opening allows sauces to fill the tube from both ends. It’s particularly stunning with seafood, but equally delicious with a robust pork or lamb ragù.

• Unique ring shape, a rarity outside of specialist Italian delis
• Gragnano IGP certified — made by the historic Pastai Gragnanesi cooperative
• Perfect with seafood, especially actual calamari rings for a playful visual effect
• Bronze-die extruded for a rough, sauce-gripping texture

Try it with

Calamari in tomato sauce | Chunky fish ragù | Pork and fennel sausage | Amatriciana

What our customers say

“I made this with an actual calamari sauce — it looked incredible and tasted even better” — Niamh

Cooking Instructions

Bring a large saucepan of salted water to the boil, add the pasta and cook for 12–15 minutes. Drain and dress with your favourite sauce.

Ingredients

Durum WHEAT semolina, water. For allergens see ingredients in capital letters. May contain mustard and soy.

Nutritional Values per 100g

Energy 1531 KJ / 361 Kcal | Fat 1.2g (of which saturates 0.2g) | Carbohydrate 73.0g (of which sugars 4.0g) | Fibre 3.1g | Protein 13.0g | Salt 0g

Production

Country of grain cultivation: Italy | Milling country: Italy | Produced in Italy by: Pastai Gragnanesi Società cooperativa, Via Giovanni Della Rocca 20, 80054 Gragnano (Napoli), Italy.