Campanelle pasta

Campanelle Pasta is a type of Italian pasta recognized for its distinctive shape that resembles small bells or curled flowers. Its name comes from the Italian "campanella", meaning small bell or little bell. This pasta is characterized by its curled surface and conical shape, which makes it ideal for capturing thick sauces and pieces of ingredients, making it perfect for dishes with creamy sauces, ragùs, or vegetables.

The origin of campanelle pasta is found in the Campania region of Italy, famous for its rich culinary tradition in the world of artisanal pasta. Its functional and attractive design has made it popular not only in Italy but throughout the world.

Regarding its properties, campanelle pasta is generally made with durum wheat semolina, which gives it a firm texture and an ideal al dente cooking point to maintain its shape and consistency in dishes. It is an excellent source of complex carbohydrates that provide sustained energy, and it also contributes small amounts of protein and fiber, depending on the specific recipe and type of pasta.

In the Hispanic American context, although there is no exact synonym for campanelle, it can be found that in some places it is known as bell pasta or the original term is simply used. Given its particular design, its name is usually kept in Italian to preserve its identity and specificity.

In summary, campanelle pasta is a versatile and highly valued ingredient in gastronomy, ideal for recipes that seek to combine textures and intense flavors due to its unique shape that effectively traps and holds sauces.