Small cone-shaped flowers with wavy edges, in dried durum wheat semolina pasta. For creamy sauces and diced vegetables.
Dried pasta from Campania, made with durum wheat semolina. Gigli, or campanelle, recall the Tuscan lily. The ribbon is rolled into a cone with a scalloped edge.
The rolled centre stays firm, the edges are more tender. The cone holds the sauce and the waves catch small pieces.
Serve them with a cheese cream or a walnut sauce, or with a courgette and pepper stew.
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Small cone-shaped flowers with wavy edges, in dried durum wheat semolina pasta. For creamy sauces and diced vegetables.
