Campanelle
kam-pah-NEL-leh
Cone rolled from a ruffled sheet, open like a bell.
Name. Little bells. Gigli, lilies, is the other name.
What it is
Campanelle is a cone of pasta with a ruffled edge, rolled so the piece is open at one end and fluted like a bell or a lily. Barilla and others sell the same shape as gigli. It is a modern industrial shape.
The cone holds sauce inside and the ruffle holds it outside.
How to cook campanelle
9 to 12 minutes in boiling salted water. Al dente at 10 minutes, fully cooked at 12.
10:00
Start when the water returns to the boil.
Water and salt
- Pasta, dry
- 400 g
- Water
- 4 L
- Salt
- 40 g
100 g per person as a main. A litre and 10 g of salt per 100 g. Adjust with the portion calculator.
The steps
- Bring 4 L of water to a full boil in a tall pot. Add 40 g of salt when it boils.
- Add the campanelle. Stir for the first minute so nothing sticks. Start the timer when the water returns to the boil.
- Bite a piece at 9 minutes. A hairline of white at the centre is al dente.
- Scoop out a cup of the cooking water. Drain, or lift the pasta straight into the pan.
- Toss with the sauce over the heat for a minute. Add cooking water a splash at a time until it clings.
Read more: what al dente means and why the pasta water matters. Times for every shape are on the cook page.
How it holds sauce
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.
Pairs with: Cream sauce · Sausage ragu · Mac and cheese · Vegetable ragu · Pasta salad
Classic plates: Campanelle with sausage and cream, Campanelle mac and cheese, Gigli al ragu bianco.
By brand: numbers, cook times, spec sheets
1 brand, 1 product page.
| Brand | Product | Cook |
|---|---|---|
| Barilla | Campanelle | 11 min, al dente 10 |
Nutrition
Per 100 g of dry semolina pasta. The shape does not change these numbers. The dough does, so a whole wheat or egg version of this shape reads differently. See every dough.
| Per 100 g | Energy | Protein | Carbohydrate | Fibre | Fat | Sodium | Iron |
|---|---|---|---|---|---|---|---|
| Dry | 371 kcal | 13.0 g | 74.7 g | 3.2 g | 1.5 g | 6 mg | 3.3 mg |
| Cooked | 158 kcal | 5.8 g | 30.9 g | 1.8 g | 0.9 g | 1 mg | 1.3 mg |
One portion. 100 g dry becomes about 235 g cooked, 371 kcal and 13 g of protein. Pasta takes on 2.3 times its weight in the pot.
Who makes campanelle
16 campanelle products are catalogued, most of them sold in United States, Russia, Stati Uniti D America. Of those, 3 are organic, 1 are bronze die.
Brands: Harmons (2), Grand di Pasta (1), Mueller's (1), Barilla (1), Barilla America Inc (1), Giant (1), L Arco Dei Sapori (1), Paatificio Curti (1), Scratch Pasta Co (1), Simply Balanced (1).
No campanelle? Use these
Ranked by how they behave with sauce, not how they look. Full substitute list.
Side by side
Easy to confuse with
Other names
Gigli, bells, cornetti, corni di bue, gigli.
Sources
- Campanelle, Barilla (cook time, from the brand's own product page)
- Cook time: typical dried, brand pages.
- Photograph: Gigli.jpg, Popo le Chien, CC0.
- Open Food Facts (products, brands, labels), Open Database License, read on 2026-08-25.
- USDA FoodData Central (nutrition per 100 g, by dough: FDC 169736, Pasta, dry, enriched; FDC 169737, Pasta, cooked, enriched, without added salt), public domain. The cooked yield is derived from the two energy figures.
- Campanelle, Wikipedia (names, origin), CC BY-SA 4.0
- Q869714, Wikidata
- Dimensions: brand spec sheets and measured boxes. Blank fields are unmeasured, never guessed.