Simply tasty, they encapsulate in their dough a wise art handed down through generations. This secret comes to your table today to make every kind of soup special and to give you the best of Marche cuisine.
They are the largest of the Quadrucci family and have a 12 mm wide, rough and wrinkled sheet of pasta. Perfect for being made in broth, they pick up the flavors excellently and return the delicious taste of Marche egg pasta, made as tradition dictates, to each taste.
Calamarata takes its name from the squid rings, in fact it goes perfectly with shellfish sauces , scampi and mussels
Our recipe ideas with Calamarata Pasta Rummo
Calamarata with squid sauce
Calamarata with onion fondue and fried eggplant strands
Calamarata with broad beans, pecorino cheese and bacon
Calamarata with squid and baby octopus
Calamarata...
Small yes, but with great character, so much so that with each spoonful you will be able to relive the flavor of those far-off times, when the authentic and genuine gesture of the Marche grandmother kneaded this fantastic egg pasta. A journey of taste and happiness.
Soup tastes best when served with Egg Grattoni, the special grain-shaped pasta perfect for giving the dish its unmistakable traditional flavor and creating tasty soups, velvety soups and vegetable soups.
Putting wings on your soup is easy with Egg Farfalline: thanks to their curved shape, small serrated edges, and porous texture, they are perfect for all kinds of soup, just as they are ideal for enjoying in broth.
Ditalini are excellent when enjoyed in soups and stews. The ridged surface, which can embrace any sauce, also makes them particularly suitable for the preparation of more sophisticated dishes or those with delicate flavors.
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