Sourdough Pasta -Campanelle from Fermentelli - 2 pack

Slow-fermented sourdough campanelle from Fermentelli, two 350g packs. 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

• Quantity: 2 packs, 350g each (700g total)
• Shape: Campanelle, ruffled cones
• Ingredients: Flour, water, yeast
• Process: 72-hour cold fermentation
• Maker: Fermentelli Pasta

Best for

• Couples or small families who eat pasta a couple times a week
• Gifting a pasta-loving friend or family member
• Hearty meat ragus, pesto, and cream sauces that cling to the ruffles
• Anyone sensitive to conventional pasta who tolerates sourdough bread well

How to cook

Boil in well-salted water 8 to 10 minutes until al dente. Reserve pasta water before draining. Finish in a hot pan with sauce for the last minute.

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.

Learn more: Fresh vs Dried Pasta