Sourdough Pasta -Campanelle from Fermentelli

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.

Made by Fermentelli Pasta, based in Washington, District of Columbia.