Cio Chow Linda : Calamarata
It’s fun to try new pasta shapes, especially when they mimic the main ingredients you’re pairing with the pasta. In this case, it’s calamarata, which closely resemble the calamari, or squid, that I cooked with them. In the past, it was nearly impossible to find calamarata here in the states, but nowadays, I have seen it not only in Philadelphia and New York, but even in my hometown of Princeton, N.J. The brand I used was “La Fabbrica della Pasta di Gragnano,” an excellent artisanal pasta made with extrusion machines that employ the traditional bronze dies. In case you can’t find this brand, click here for a couple of other brands available online.