Slow-fermented sourdough campanelle from Fermentelli, 350g pack. Made with three ingredients (flour, water, yeast) and aged 72 hours for deeper wheat flavor and gentler digestion. Campanelle's ruffled cone shape catches chunky sauces beautifully.
At a glance
Weight: 350g
Shape: Campanelle, ruffled cones
Ingredients: Flour, water, yeast
Process: 72-hour cold fermentation
Maker: Fermentelli Pasta
Best for
A weeknight dinner that needs a quick, gourmet upgrade
Anyone sensitive to conventional pasta who tolerates sourdough bread well
Hearty meat ragus, pesto, and cream sauces that cling to the ruffles
Trying artisan fermented pasta for the first time
How to cook
Boil in well-salted water 8 to 10 minutes until al dente. Reserve a half cup of pasta water before draining. Finish in a hot pan with sauce for the last minute so the pasta absorbs flavor.
Sauce pairings
Slow-cooked bolognese, lamb ragu, walnut pesto, vodka sauce, brown butter and sage, or a simple aglio e olio with chili flakes.
Why fermented pasta
The 72-hour fermentation begins breaking down gluten and starches before cooking, which many people find easier to digest than conventional dry pasta. The process develops a slightly tangy, complex wheat flavor closer to fresh sourdough bread.
