Delicious Calamari (squid rings) pasta made from the finest durum wheat and dried slowly at low temperature. Calamari pasta orginates from Naples and is one of the classics for seafood dishes.
It’s a thick pasta and demands lots of rich sauce, the more the better. In fact some of the most mouth-watering fish-based pasta dishes use calamari pasta often with mountains of shellfish and layers of sauce.
What makes the Attilio Pasta Range so special?
The range is named after Attilio Mastromauro, founder of Pastificio Granoro and one of the leading lights of pasta production in Italy.
The quality of his gourmet pasta is chiefly down to 4 key factors. The choice of durum wheat is critical. Only Italy’s finest grain, with a very high protein and gluten content is used in Attilio’s range to give a delicious tasting pasta which cooks to perfection every time.
It is then kneaded slowly and laboriously for a long time before being bronze drawn (trafilati al bronzo). This means the pasta dough passes through special dyes or moulds made of bronze, which gives the pasta a rough surface to attract and bind the sauce perfectly.
Finally the pasta is then dried “dolce” or very gently at low temperatures over a long period to preserve all its natural flavour and goodness.
When dry, Attilio’s pasta has a lovely golden colour and unlike most other bronze drawn pasta which tend to fade when cooked, Attilio’s actually intensifies to produce one of the most inviting pasta dishes we’ve experienced!