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.
