Campanelle

Campanelle (Italian: "little bells") is a type of pasta that is shaped like a small bell or flower. It is also known as gigli or riccioli. Campanelle is a versatile pasta that can be used in a variety of dishes, from pasta salads to casseroles, and is particularly well-suited to holding chunky sauces or ingredients due to its unique shape.

History

The exact origins of campanelle are unclear, but it is believed to have been first made in Italy, like many other types of pasta. The name "campanelle" comes from the Italian word for "little bells", which is a reference to the pasta's bell-like shape.

Description

Campanelle is a type of pasta that is shaped like a small bell or flower. It has a fluted edge and a hollow center, which allows it to hold sauces and other ingredients well. The pasta is typically made from durum wheat semolina, which gives it a firm texture and a slightly nutty flavor.

Preparation and Use

Campanelle can be used in a variety of dishes. It is often used in pasta salads, where its unique shape can add visual interest and its hollow center can hold chunks of vegetables or other ingredients. It can also be used in casseroles or baked pasta dishes, where it can hold up well to baking without becoming mushy.

Campanelle is particularly well-suited to holding chunky sauces, such as ragu or pesto. The pasta's fluted edges and hollow center allow it to hold onto the sauce, ensuring that each bite is full of flavor.

See Also

• Pasta
• Italian cuisine
• Durum wheat

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