De Cecco Calamarata n.129
Large-format pasta by De Cecco, No. 129 in the brand’s numbering, made from durum wheat semolina.
De Cecco Calamarata n.129 is a large-format pasta from the De Cecco Pasta di semola range. In the De Cecco catalogue the shape is No. 129; the number is printed on the pack next to the name. Shape type: calamarata. De Cecco is a pasta maker from Fara San Martino in Abruzzo.
Ingredients: durum wheat semolina. According to the brand, the dough is drawn through rough dies and the pasta is dried slowly at low temperature.
Cooking time: 16 minutes, 14 minutes for al dente. Pack size: 500 g. As with any dry pasta, it is cooked in plenty of boiling salted water, about one litre per 100 g, and drained while still firm to the bite. Large shapes are stuffed and baked or served with seafood, tomato and meat ragù sauces.
Allergens: contains gluten (wheat). May contain traces of soy.
Facts
| Raw material | Durum wheat semolina |
|---|---|
| Duration | 16 min (al dente 14 min) |
| Main use | Stuffed and baked, seafood, ragù |
| House range | De Cecco Pasta di semola |
How it connects to Pasta
De Cecco Calamarata n.129 → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🌾 Durum wheat
- Part of
- De Cecco Pasta di semola, Calamarata
Frequently asked questions
How long do you cook De Cecco Calamarata n.129?
16 minutes (14 minutes for al dente), according to the official De Cecco website.
What does No. 129 mean on De Cecco Calamarata?
It is the number of the shape in the De Cecco catalogue: the brand numbers every format and prints the number on the pack next to the name.
What to read next
- Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
- 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.
Similar
De Cecco Anellini n.71 · De Cecco Bombardoni Rigati n.128 · De Cecco Candele Lunghe n.127 · De Cecco Candele Spezzate n.137 · De Cecco Chifferi Rigati n.33 · De Cecco Corallini n.84