The town of Gragnano, outside Naples, has long been known for its pasta: its main street used to be hung with pasta drying like laundry in the Mediterranean breeze. The Zampino family at Pastificio Gentile brings this age-old knowledge to your table. This calamaretti pasta, shaped like squid rings, is ideally served with a seafood sauce.
Italian durum wheat semolina, water
Cook the calamaretti in boiled and salty water for 16 minutes and dress. We recommend one of our Italian Foodies fish sauces. Visit our recipe blog and follow us on social media to get the week's latest recipes using Italy's unique ingredients.
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