Campanelle

Campanelle is a dried pasta shape whose name means 'little bells' in Italian, though it's also called 'cone flower' or 'trumpet' pasta for its flared, ruffled edge that curls around a narrow, slightly conical base. The ruffles and the small cone shape give it a lot of surface area and texture, so it grabs onto chunky and creamy sauces far better than smooth shapes like penne.

Varieties

Campanelle is frequently confused with gigli, an almost identical shape traditionally from Tuscany. Gigli is named for the lily flower and tends to be a bit taller and straighter along the sides, while campanelle flares out more at the top and has a shorter, more rounded cone; in practice the two cook and behave the same and are interchangeable in any recipe.

Buying tips

Bronze-die cut campanelle has a matte, slightly rough surface that grips sauce noticeably better than the shiny, smooth pasta made with teflon dies; check the package for 'bronze cut' or 'trafilata al bronzo.' Look for pieces that are uniform in size so they cook evenly, since campanelle with a wide size range will have some pieces mushy and others underdone.

Substitutes

• Gigli — 1:1

  Nearly identical shape and the closest match; gigli is slightly taller and less flared at the base but cooks and sauces the same way.

• Radiatori — 1:1

  Ridged, compact shape with a similar sauce-trapping ability, though it lacks the ruffled edge and looks chunkier on the plate.

• Farfalle (bowtie) — 1:1

  Different shape entirely but a similar medium size that works in the same chunky-sauce or pasta salad recipes.

• Medium shells (conchiglie) — 1:1

  Shells cup sauce and small bits of meat or vegetables in a similar way, making them a solid stand-in for baked pasta dishes.

• Cavatappi — 1:1

  Corkscrew shape with ridges; holds cream sauces and cheese well but has a firmer bite than campanelle's ruffled edges.

Storage

Dry campanelle keeps in a sealed container in the pantry for up to two years past packaging; the ruffled edges are fragile and chip more easily than smooth shapes, so keep it in its box or a rigid container rather than a bag. Cooked campanelle keeps in the refrigerator in an airtight container for three to five days, tossed with a little olive oil to keep it from clumping.

How to use

Best with sauces that have small solid pieces, sausage crumbles, diced vegetables, peas, or bits of pancetta, since the ruffles and cone shape catch them. Also strong in creamy sauces like vodka sauce or alfredo, in baked pasta dishes where it holds its shape under cheese and heat, and in cold pasta salads where the frilly edges keep dressing from sliding off.

What it pairs with

Pairs well with Italian sausage ragu, roasted vegetables like zucchini and cherry tomatoes, vodka sauce, and pesto thinned with pasta water. Also works in cold salads with feta, olives, and a lemon vinaigrette.

Nutrition

Standard durum wheat campanelle has about 200 calories and 7 grams of protein per 2-ounce dry serving, similar to any other dried semolina pasta shape. Whole wheat versions add roughly 4-5 grams of fiber per serving; the shape itself doesn't affect nutrition, only the flour used.

FAQ

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