Campanelle vs Cascatelli
Campanelle is cone rolled from a ruffled sheet, open like a bell. Cascatelli is half-tube with a ruffled flange, curved into a half-loop.
Side by side, to scale
10 mmCampanelle: 25 to 35 mm by 15 to 20 mm
Cascatelli: 30 to 40 mm by 12 to 16 mm
Footprints from the length and width in each record, one scale for both. See every shape on the chart.
| Family | Short shapes | Short shapes |
|---|---|---|
| Region | All of Italy | United States |
| Section | Cone rolled from a ruffled sheet, open like a bell | Half-tube with a ruffled flange, curved into a half-loop |
| Length | 25 to 35 mm | 30 to 40 mm |
| Width or diameter | 15 to 20 mm | 12 to 16 mm |
| Surface | Smooth | Ridged |
| Hollow | No | No |
| Dough | Semolina and water | Semolina and water |
| Cook time | 9 to 12 min | 10 to 13 min |
| Brands with a page | Barilla | not measured |
| Cook time across brands | 11 min | not measured |
| Energy, dry, per 100 g | 371 kcal (dry semolina pasta) | 371 kcal (dry semolina pasta) |
| Protein, dry, per 100 g | 13.0 g | 13.0 g |
| Products catalogued | 16 | not measured |
| Pairs with | Cream sauce, Sausage ragu, Mac and cheese, Vegetable ragu, Pasta salad | Meat ragu, Cream sauce, Mac and cheese, Vegetable ragu, Sausage ragu |
Campanelle
A hollow cone with a frilled edge, so it carries thick creamy and chunky sauces: cheese sauce, sausage and cream, a vegetable ragu, a thick tomato. Also strong in a cold salad.
Cascatelli
Designed for sauce: the trough holds it, the ruffle grips it, and the curve keeps it on the fork. Ragu, cream, cheese sauces, and chunky vegetable sauces all work.
Can you swap them?
Campanelle for cascatelli: yes, a ruffled cone.
Both take Cream sauce, Sausage ragu, Mac and cheese, Vegetable ragu.
Only campanelle: Pasta salad.
Only cascatelli: Meat ragu.
Sources
- Dimensions, surface, dough, and cook time: each shape page names the brand page, spec sheet, or measured box behind every figure.
- Brands, catalogue numbers, brand cook times, and brand dimensions: the brand product pages linked on each shape page, read on 2026-08-25.
- Energy and protein: USDA FoodData Central, per 100 g of the dough, public domain.
- Products catalogued: Open Food Facts, Open Database License, read on 2026-08-25. A crowd database: a count is a floor.