Calamaretti pasta is a smaller version of the traditional Neapolitan Calamarata pasta shape, which inherited its name for its shape that resembles calamari (or squid) rings. The selected semolina wheat used in this pasta is strictly of Italian origin and of the best quality, including the Senatore Capelli variety which is renowned for cooking to al-dente. It also gives the pasta a golden color. Bronze cut pasta molds create a rough and porous texture much like homemade pasta. The low temperature drying method known as cirillo preserves the distinct texture and aroma.