Region: Available throughout Italy.
Made with: Manufactured Campanelle is made with semolina wheat, water, and salt.
Campanelle pasta is a type of pasta with a distinctive bell-shaped form. The individual campanelle shells are typically about 1-2 inches in diameter and have a ruffled or fluted edge, creating a unique texture that enhances the pasta’s ability to cling to sauces.
The name “campanelle” is derived from the Italian word for “little bells,” aptly reflecting the pasta’s resemblance to miniature church bells. The bell-shaped design of campanelle pasta serves a practical purpose, as it traps and holds sauces within the pasta’s hollowed center, maximizing flavor and creating a satisfying dining experience.
Campanelle pasta is traditionally made with semolina flour and water, and it is often bronze cut, which gives it a rough texture that further enhances its ability to absorb and retain sauces. The bronze die used in the cutting process also imparts a subtle rustic appearance and a slightly nutty flavor to the pasta.
Due to its unique shape and texture, campanelle pasta is particularly well-suited for creamy, saucy, and flavorful dishes. The bell-shaped cavities effectively capture and distribute the richness of sauces, while the rough surface enhances the pasta’s ability to cling to the ingredients, creating a cohesive and flavorful dining experience.
Here are some specific examples of sauces that pair exceptionally well with campanelle pasta:
Photo Credit: Bill Rubino