Category: Pasta Encyclopedia

Campanelle, or “bellflowers” in Italian, has fluted, petal-like edges and a hollow center for capturing sauce. Delicate Campanelle adds a touch of elegance and charm to the plate.  Capitol Grille uses Campanelle for their famous Lobster Mac n’ Cheese to hold the sauce and match the upscale appeal of the lobster. Campanelle is versatile enough […]

Cellentani is also known as cavatappi, which translates from the Italian to “Corkscrew;” a derivation that’s obvious from the shape. With its tubular center and ridged (rigate) surface, Cellentani is one of the most versatile pasta cuts; able to capture every drop of sauce and trap vegetables, meat or fish in every forkful. The twists […]