campanelle or farfalle pasta
Both shapes provide complex carbohydrates from durum wheat semolina, with good levels of B vitamins and iron (particularly in enriched varieties). Egg-enriched fresh versions contain additional protein and choline.
About
Campanelle and farfalle are Italian pasta shapes made from durum wheat semolina dough, extruded or cut into distinctive forms. Campanelle, derived from the Italian word for "little bells," features a ruffled, trumpet-like shape with crimped edges designed to capture sauce. Farfalle, meaning "butterflies," consists of two pasta pieces pinched in the center, creating a bowtie or butterfly silhouette. Both are short pastas (typically 1-2 inches long) with substantial surface area for sauce adhesion. They are traditionally made with egg pasta in fresh form or dried without eggs for commercial shelf-stable varieties. The shapes are characteristically Italian, with farfalle having ancient origins dating back centuries, while campanelle is a more contemporary design developed to optimize sauce retention.
Culinary Uses
Campanelle and farfalle are versatile short pastas suited for light to medium sauces, where their dimensional shapes trap and hold oil-based, cream-based, and vegetable-forward preparations. Farfalle is particularly popular in cold pasta salads due to its visual appeal and structural integrity, while campanelle's bell-like form excels with chunky vegetable ragùs and pesto-based sauces. Both shapes work well in baked pasta dishes, soups (especially in Italian cuisine), and with delicate seafood preparations. Their substantial surface area prevents them from becoming lost in broths or light vinaigrettes, making them ideal for dishes where the pasta itself should be a prominent textural element rather than merely a vehicle for sauce.