Below is a list of all known varieties for Campanelle (Gigli). Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Campanelle (Bronze-Cut) | Campanelle (bell-shaped) pasta extruded through bronze dies, which creates a rough, porous surface ideal for clinging to rich sauces. |
| Campanelle (Dried) | The standard, shelf-stable, dried form of the pasta, confirming the default preparation state. |
| Campanelle (Gluten-Free) | Bell-shaped pasta made from alternative flours (corn/rice), providing a gluten-free option that maintains a good shape. |
| Campanelle (Rigate/Ridged) | Campanelle with pronounced external ridges, designed to enhance sauce adhesion even more than the bronze-cut version. |
| Campanelle (Small/Soup Size) | A smaller version of Campanelle, suitable for use in heartier, broth-based soups and stews. |
| Campanelle (Spelt Flour) | Pasta made from ancient spelt flour, offering a mild, slightly nutty flavor and a softer texture than durum wheat. |
| Campanelle (Spinach) | Campanelle pasta dough infused with spinach for a green color and subtle earthy flavor. |
| Campanelle (Tomato) | Campanelle pasta dough infused with tomato puree for a red color and slightly sweet flavor. |