Our pasta is produced from durum wheat cultivated directly by the company. Semolina and water are the only ingredients. We use circular bronze die plates and we dry pasta at temperatures lower than 44°C, taking about 20 hours for short pasta and about 40 hours for long pasta.
Calamarata have a diameter of 30 mm and a length of 16 mm. Their cooking time is between 12 and 14 minutes.