Store bulk calamarata in a sealed container or bag in a cool, dry place.
Calamarata’s wide, large rings are an excellent choice for thick cream sauces like Alfredo, wild mushroom cream sauce, or gorgonzola cream.
To prevent the pot boiling over or pieces of pasta sticking to each other, use plenty of well salted water (four quarts of water per pound of pasta). Do not add oil to the water.
Garofalo recommends cooking their calamarata for 16 minutes, so you should taste around that time to decide when it's cooked to your preference. Traditionally, the ideal texture for pasta is “al dente” (to the tooth) which means the pasta should have a slight chew or bite to it…neither limp nor crunchy.
Sauces will cling to your pasta better if you do not rinse it prior to serving. However, if you’re planning on using this pasta in pasta salad, we recommend using cold water or an ice water bath to rapidly cool it and prevent it continuing to cook.
Check out our pasta recipe collection for sauce & entrée ideas.