What it is
Fresh Calamarata is a wide tubular pasta shape associated with Neapolitan cooking. The 500 g portion is suited to dishes where the pasta needs to hold a generous sauce.
Product and format
The broad rings give the kitchen a recognisable pasta shape without adding a complicated preparation step. The 500 g format is practical for a small service, a test menu or planned mise en place.
Organoleptic profile
Fresh pasta cooks to a tender, springy bite and the wide tube carries sauce inside and around the surface. Its neutral wheat profile lets seafood, fish, tomato and oil-based sauces remain clear.
Professional uses and portions
Start with 100–120 g per guest for a first course and adjust to the menu. Pair with seafood sauces, fish, tomato or light oil-based preparations, and finish the dish as soon as the pasta is drained.
Mistakes to avoid
Do not overcook the rings or leave them standing after draining. Avoid drowning the shape in an overly thick sauce; the wide tube works best when the sauce coats it without masking the pasta.
Storage
Keep fresh pasta refrigerated according to the package instructions and use it within the stated freshness period. Protect the pack from drying and open it close to the planned cooking time.
LAPA logistics in Switzerland
LAPA supplies fresh pasta to professional customers throughout Switzerland. Receive the 500 g format chilled, store it promptly and organise preparation around the service planned for the day.
Who it is for
Suitable for Italian restaurants, pizzerias, hotels and catering kitchens that want a wide fresh pasta shape for seafood, fish and contemporary first courses.
