Barilla Campanelle Pasta, 16 oz. Box (Pack of 12) - Non-GMO Pasta Made with Durum Wheat Semolina - Kosher Certified Pasta

I love this pasta. Great for stews & many other pasta dishes.

I make an oil and vinegar dressing and let cooked pasta marinate over night

Great Pasta

Can,t seem to find it locally any longer, not even "WM" The best sauce carring pasta ever and it has a real silky texture. The Barilla brand is superior to others.

LOVE BARILLA CAMPANELLE. FINDING VERY HARD TO GET IT IN USUALL STORES, probably due to COVID. THRILLED TO FIND IT ON AMAZON. REASONABLE PRICE. FAST DELIVERY ❤️

My boys eat pasta like maniacs... I love this shape, it holds my home made sauce perfectly. It also covers with cheese and pesto great, and if by chance there are left overs... it's a nice shape to toss to the dogs! (Just kidding.. there are never left overs) :)

The culinary snob in me will tell you that when made well, fresh, homemade pasta is best. I realize though that not everyone cares to or has the time to make pasta from scratch. Even as a classically trained chef, I sometimes rely on the convenience of boxed, dry pasta. In these instances, campanelle, also known as gigli, is one of my absolute favorite die cut shapes.I especially love campanelle because I find it to be substantial, extra hearty in texture that pairs well with one pot dishes that have a hodgepodge of ingredients. This texture also lends itself well to robust cream and ragù sauces; it also keeps well after cooking, even if already tossed in sauce.I’ve docked one star off because this batch is different from what Barilla made years ago. It looks and tastes as if the pasta dough formula has either changed, or the quality of the flour used to make the pasta dough has been lowered. As a result, the pasta is more brittle - I tested it by dropping pieces onto my marble kitchen countertop. In this batch, I also noticed that some of the individual pastas did not always hold their curled-in shape as before, even when the pasta is cooked al dente and never over cooked.The best part about campanelle is its bell curl shape and these curls are no longer as tight as they once were, making them unfurl when boiling. Unfortunately, this unfurling during the cooking process means they don’t hold as much sauce, since there are fewer nooks and crannies to hold and lock in the sauce.All in all, it’ll do for non fancy dishes that are to be eaten at home. I do recommend it, especially since campanelle isn’t easily found at most supermarkets. Still, I hope Barilla looks into their current formula. Something is off, and the change disappoints me.

My fam very much enjoyed the campanelle's shape. It picks up enough sauce and it is also meaty. Definitely a good buy.