Campanelle Pasta
Campanelle (Italian for 'little bells') is a pasta shape formed into a small cone or trumpet with a ruffled, flared edge, sometimes called gigli in Tuscany where it originated. Made from durum wheat semolina, the shape's ruffles and open cone catch chunky sauces, cheese, and bits of vegetable in a way that smooth shapes can't, while the wider mouth holds cream and butter sauces well too.
Varieties
Campanelle and gigli are essentially the same shape under different regional names, gigli meaning 'lilies' in Tuscany. Some brands also sell a smaller version labeled campanellini, sized for soups rather than main sauces.
Buying tips
Look for pasta labeled 'bronze-die cut' or 'trafilata al bronzo,' which gives the surface a rougher, more porous texture that grips sauce better than the smoother, Teflon-extruded versions. Check the ingredient list for 100% durum wheat semolina, and avoid boxes with excessive broken or crumbled pieces.
Substitutes
Fusilli — 1:1 by weight
The corkscrew shape catches sauce in a similar way; slightly denser bite than campanelle.
Farfalle (bowtie) — 1:1 by weight
Good for cream and butter sauces, but the flat wings hold less chunky sauce than campanelle's ruffled cone.
Radiatori — 1:1 by weight
Ridged, radiator-like shape traps thick sauces almost as well; a close textural match.
Cavatappi — 1:1 by weight
Hollow corkscrew tubes work well in baked pasta and pasta salads where campanelle is called for.
Gemelli — 1:1 by weight
Two twisted strands hold sauce along the grooves; use for lighter oil-based sauces rather than heavy cream ones.
Storage
Store dry campanelle in its sealed bag or an airtight container in a cool, dark pantry for up to two years. Once cooked, refrigerate in a sealed container with a little oil tossed through to prevent sticking, and use within four days. Cooked campanelle also freezes well for up to two months if slightly undercooked before freezing.
How to use
Best with chunky, hearty sauces such as sausage ragu, roasted vegetable sauces, or vodka sauce, since the ruffled cone traps solid bits that would slide off a smooth noodle. Also works well in pasta salads and baked pasta dishes where the shape holds cheese and dressing inside its folds.
What it pairs with
Pairs well with Italian sausage ragu, creamy vodka sauce, pesto with peas, and roasted vegetables like zucchini and cherry tomatoes. Also works in cold pasta salads with feta, olives, and a red wine vinaigrette.
Nutrition
Standard durum wheat campanelle provides roughly 200 calories and 7 grams of protein per 2-ounce dry serving, along with iron and B vitamins if the pasta is enriched. Whole wheat versions add more fiber but cook slightly firmer.
FAQ
What does campanelle mean and where does the shape come from?
Campanelle means 'little bells' in Italian, describing the flared, ruffled cone shape. It's associated with Tuscany, where the same shape is also sold as gigli, or 'lilies.'
How long does campanelle take to cook?
Dried campanelle typically cooks in 11 to 13 minutes in salted boiling water for al dente texture; check a minute or two before the package time since the ruffles can make it look done sooner than it is.
Can I use campanelle in a baked pasta dish?
Yes, its cone shape and ruffled edges hold cheese and sauce well in baked dishes; slightly undercook it by two minutes before baking so it doesn't turn mushy in the oven.
Is there a gluten-free version of campanelle?
Several brands make gluten-free campanelle from corn and rice blends or chickpea flour; it holds its ruffled shape reasonably well but needs closer watching since it overcooks faster than wheat versions.
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