Calamari from Afeltra are made with the best Durum Wheat Semolina mixed with water from Gragnano. Afeltra only uses traditional bronze extruding machines, giving the artisanal pasta a rough texture with many pores which help to better absorb the pasta sauce when finishing the dish. Afeltra Calamari are also slowly dried at a low temperature for up to 48 hours which helps the protein structure in the pasta stay strong allowing for a better al dente texture!
Calamari pasta is named for its squid-ring shape and is very famous in the Campania region and Southern Italy.
Calamari pasta is inspired by the Mediterranean Sea and deliciously paired with any Seafood Sauce.