Introduction
Wholewheat calamarata is where tradition and wellbeing meet perfectly. This particular pasta shape, marked by the wide ring that recalls squid, is made from high-quality wholewheat durum and so keeps all the nutritional properties of the whole grain. Wholewheat pasta, as documented on Wikipedia, retains the fibre, vitamins and minerals lost in the refining process.
The choice of calamarata is no accident: its sturdy shape and rough surface make it ideal for holding savoury sauces, while the wholewheat version adds considerable nutritional value and a more complex, rustic flavour. According to the principles of Slow Food, valuing products such as artisan wholewheat pasta helps preserve biodiversity and local food traditions, while offering an authentic and conscious gastronomic experience.
In this recipe we will guide you through a gourmet dish that brings out what makes this pasta singular, pairing it with first-rate ingredients and selected wines for a complete and refined culinary experience.
History and Origins
Wholewheat pasta is rooted in Italian country tradition, when pasta was made with less refined flours for a fuller and cheaper diet. Its modern rediscovery comes from the growing attention to healthy, sustainable eating. Calamarata in particular is a shape typical of southern Italy, where the tradition of home-made pasta meets a flair for original shapes.
Working with wholewheat durum preserves the germ and the bran of the grain, both rich in essential nutrients. This approach to pasta making is a return to origins, when pasta was a simple but nourishing food that sustained work in the fields. Today, wholewheat calamarata joins that old wisdom to modern culinary demands, offering a product that satisfies both the palate and health.
Ingredients for 4 people
- 320 g Wholewheat Durum Pasta Calamarata
- 400 g datterino tomatoes
- 2 cloves of garlic
- 8 anchovy fillets in oil
- 50 g desalted capers
- Extra virgin olive oil, as needed
- Fresh basil
- Fresh chilli (optional)
- Unrefined salt, as needed
Equipment Needed
Calamarata is a large, hollow shape: it asks for more water and more room in the pan than ordinary short pasta.
- A tall, roomy pan: the rings need to move, otherwise they wedge inside one another and cook badly on the inside
- A wide frying pan for finishing, where the rings can sit in a single layer
- A slotted spoon or skimmer: calamarata holds water inside the cylinder, and draining it in a colander loses the sauce
- A small, sharp knife for the datterini, which want to be cut and not crushed
Method
- In a large pan, brown the garlic in plenty of extra virgin olive oil over a medium heat.
- Add the anchovy fillets and let them melt into the oil, stirring gently with a wooden spoon.
- Add the halved datterini and the capers and cook for about 10 minutes, until the tomatoes start to break down.
- Meanwhile, bring plenty of salted water to the boil and cook the wholewheat calamarata for the time on the packet, bearing in mind that wholewheat pasta generally needs 1–2 minutes more than refined pasta.
- Drain the pasta al dente and toss it in the pan with the sauce for a minute, adding a ladle of cooking water if needed.
- Finish with torn fresh basil and a thread of raw oil.
- Serve at once, with the recommended wine alongside.
Wine and Beer Pairings
Anchovies and capers change the dish completely: to the tomato they add salt, umami and an iodine edge that no delicate wine can carry. What you need here is substance — a red with structure that the savouriness will not erase, or a white mineral enough to play on the same ground.
The Red We Recommend
Mezzopiano Valpolicella Ripasso Superiore D.O.C. — Ripasso referments on the Amarone skins and takes from them body, alcohol and a fruit-in-spirit note that counterweighs the salt: where a light red would be dried out by the anchovies, this one stays standing. The tannin, present but polished, cuts the oil of the anchovies, and the sweet spice note goes along with the caper without chasing it. Serve at 16–18 °C.
Want to know more about the grape? our guide to Valpolicella Ripasso
The Mineral White Route
Basaltino Garganega Verona IGT — Redalmo — Garganega grown on basalt soil has a mineral salinity that does not fight the salt, it agrees with it: it stands beside the anchovy and the caper the way a wine from the sea would. The signature bitter almond picks up the bran of the wholewheat pasta, and the measured acidity cleans without attacking. Serve at 10–12 °C.
Craft Beer as an Alternative
Arrogant APL Beer — American Pale Ale — This is the one dish on the blog where a hoppy beer genuinely makes sense: the resinous bitterness of an American Pale Ale is the only thing that clears the palate of anchovy salt mouthful after mouthful, and the citrus notes of the hops do for the caper what a strip of lemon peel would. Serve at 6–8 °C.
Want to know more about the style? hoppy beers
Serve It With
The dish is already savoury and asks for no more salt, so the accompaniment is only there for crunch: the yeast-free crackers with extra virgin olive oil are the most neutral in the range and mop up the sauce left in the plate nicely. For the pasta, the Calamarata Integrale Linea Oro is the organic, bronze-drawn one, with walls thick enough to stand up to finishing in the pan.
Variations and Tips
For a vegetarian version, replace the anchovies with pitted black olives and toasted pine nuts. Alternatively, add julienned courgettes to the sauce, sautéed separately. For a touch of freshness, grate a little lemon zest over before serving. Wholewheat calamarata also lends itself beautifully to the oven: try it in a bake with aubergines and ricotta salata for a rich, substantial one-plate meal.
Frequently Asked Questions
How long does wholewheat calamarata take to cook?
Generally wholewheat pasta needs 1–2 minutes more than traditional pasta. We suggest following the packet and always tasting to reach the doneness you want.
Can I keep cooked wholewheat pasta?
Yes, cooked wholewheat pasta keeps for 1–2 days in an airtight container in the fridge. To enjoy it at its best, though, we suggest eating it straight after cooking.
What are the main benefits of wholewheat pasta?
Wholewheat pasta is rich in fibre, which aids digestion and keeps you feeling full for longer. It also contains more B vitamins, minerals and antioxidants than refined pasta.
