Anelli vs Calamarata
Anelli is small thin rings. Calamarata is wide short smooth ring, the shape of a squid ring.
Side by side, to scale
10 mmAnelli: 2 to 4 mm by 8 to 12 mm
Calamarata: 20 to 28 mm by 25 to 30 mm
Footprints from the length and width in each record, one scale for both. See every shape on the chart.
| Family | Pastina | Tubes |
|---|---|---|
| Region | Sicily | Campania |
| Section | Small thin rings | Wide short smooth ring, the shape of a squid ring |
| Length | 2 to 4 mm | 20 to 28 mm |
| Width or diameter | 8 to 12 mm | 25 to 30 mm |
| Wall or thickness | not measured | 1.2 to 1.5 mm |
| Surface | Smooth | Smooth |
| Hollow | No | Yes |
| Dough | Semolina and water | Semolina and water |
| Cook time | 8 to 11 min | 14 to 16 min |
| Brands with a page | Rummo | De Cecco, Rummo, Garofalo, Mancini, La Molisana |
| Catalogue numbers | Rummo no. 23 | De Cecco no. 129, Rummo no. 141, Garofalo no. 20, La Molisana no. 314 |
| Cook time across brands | 3 min | 11 to 16 min |
| Brand dimensions | Rummo: | Mancini: 30 mm across |
| Energy, dry, per 100 g | 371 kcal (dry semolina pasta) | 371 kcal (dry semolina pasta) |
| Protein, dry, per 100 g | 13.0 g | 13.0 g |
| Products catalogued | not measured | 4 |
| Pairs with | In brodo, Minestrone, Baked (al forno), Meat ragu | Frutti di mare, Ragu napoletano, Pomodoro |
Anelli
Small rings hold a little sauce in the centre. Soup for the small grade, a baked timballo with ragu and cheese for the medium.
Calamarata
A wide ring with a big bore, so it takes a seafood sauce with pieces: squid, prawns, clams in a light tomato. Also a Neapolitan ragu. It is too big for thin oil dressings.
Can you swap them?
Calamarata for anelli: yes, large rings.
Anelli for calamarata: yes, a small smooth ring for lighter dishes.
Only anelli: In brodo, Minestrone, Baked (al forno), Meat ragu.
Only calamarata: Frutti di mare, Ragu napoletano, Pomodoro.
Sources
- Dimensions, surface, dough, and cook time: each shape page names the brand page, spec sheet, or measured box behind every figure.
- Brands, catalogue numbers, brand cook times, and brand dimensions: the brand product pages linked on each shape page, read on 2026-08-25.
- Energy and protein: USDA FoodData Central, per 100 g of the dough, public domain.
- Products catalogued: Open Food Facts, Open Database License, read on 2026-08-25. A crowd database: a count is a floor.