Campanelle- little bells in Italian- instantly find admirers as they remind us of bells and a festive occasion. And they really turn every meal into a feast. Because they do not only look great on the plate but they also have lots of room for all types of sauces inside of them. Which pleases everybody who likes pasta with lots of sugo- and who doesn't?
Durum wheat from organic farming (Apulia), Italian spring water and lots of love.
Campanelle like it „saucy". They love Pestos, tomato sauces, creamy sauces, ricotta/cheese sauces as well as any meat sauce - in fact they are perfect for Bolognese sauces. And they also add a special something to pasta-salads. But if you want to enjoy the wonderful taste of the Apulian wheat in the purest possible way, just add some olive oil and parmesan cheese.
Bring a generous amount of water (1l per 100gr pasta) to a boil, then add salt and the pasta. Stir the Campanelle regularly and leave them to boil for about 6 to 7 minutes until they are "al dente." The cooking time is only a guideline and can be adjusted according to ones own preferences- but we recommend the Campanelle be served "al dente." After boiling, strain, shake lightly and mix with a sauce of your choice