If you’re staring at a grid and realizing that campanelle is a bell-shaped variety of this NYT crossword clue, you’ve probably already guessed the five-letter word is pasta. But honestly, it’s kinda fascinating how often this specific shape trips people up. Most of us grew up in a world of spaghetti and elbows. Suddenly, the New York Times wants us to know the architectural nuances of Italian dough? It's a lot.
Campanelle translates literally to "little bells" or "bellflowers." It’s a gorgeous, cone-shaped pasta with a ruffled edge that looks suspiciously like a chanterelle mushroom or a lily. It’s not just for show, though. That hollow center and those frilly ridges are basically tiny traps designed to hold onto heavy sauces. If you’re using it for a thin oil sauce, you’re kinda missing the point.
Why the NYT Crossword Loves Italian Pasta
The New York Times crossword puzzle has a long-standing love affair with four and five-letter pasta varieties. You’ll see penne, fusilli, and orzo constantly. But campanelle? That’s usually the "clue" side of the equation because it sounds fancy and sophisticated. It’s a way for Will Shortz and the editing team to test your culinary vocabulary without being totally obscure.
Crossword constructors love "C" words. Campanelle is a fun one because it sounds melodic. Most people recognize the "campan-" root from words like "campanile" (a bell tower) or "campanology" (the study of bells). If you knew that, the clue was a breeze. If not, you were probably trying to fit "macaroni" into a space it didn't belong.
The Engineering Behind the Bell Shape
Pasta isn't just about flour and water. It’s about physics. Chefs like Samin Nosrat, author of Salt, Fat, Acid, Heat, often talk about the importance of "texture contrast." Campanelle provides this in spades. The "bell" part is thicker and chewier, while the ruffled edges—the riccioli—cook slightly faster and hold a different mouthfeel.
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Think about the surface area. A flat noodle like fettuccine has two sides. Campanelle has a 360-degree interior chamber and a fluted exterior. This increases the surface area significantly. When you toss this with a Bolognese or a thick béchamel, the sauce gets wedged into the folds. Every bite is a balanced ratio of carbohydrate to condiment.
I once talked to a local pasta maker who insisted that "extrusion" is an art form. Most campanelle is made by pushing dough through bronze dies. These metal plates create a rough texture on the pasta's surface. Unlike the smooth, shiny pasta you find in cheap blue boxes, bronze-cut campanelle is porous. It’s "grippy."
How to Actually Use Campanelle in Your Kitchen
Stop using it for basic marinara. Seriously.
Because campanelle is robust, it pairs best with "chunky" companions. Think sausage crumbles, chickpeas, or roasted cauliflower florets. The bell shape is the perfect size to cradle a pea or a small piece of pancetta.
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- Dairy-based sauces: Think Gorgonzola cream or a sharp Vermont cheddar sauce. The ridges hold the fat beautifully.
- Vegetable ragus: Zucchini, eggplant, and peppers sautéed down until they’re jammy.
- Pasta Salad: This is where campanelle truly shines. It doesn't get mushy as fast as rotini. It stays "al dente" longer and looks impressive at a potluck.
A lot of people overcook it. Don't be that person. Because of the way the dough folds at the top of the bell, it can stay hard while the edges get soft. You have to find that sweet spot. Generally, start tasting it two minutes before the box says it's done.
The History You Didn't Ask For (But Should Know)
Campanelle is sometimes called gigli (lilies). This is particularly true in Florence, where the lily is the symbol of the city. If you’re in Tuscany and you see "Gigli Toscani" on a menu, you’re eating campanelle. It’s the same thing.
Italy is famous for this kind of regional naming confusion. One town’s cavatelli is another town’s gnocchetti. It’s a nightmare for linguists but a dream for foodies. Campanelle is relatively modern in its widespread popularity, but its roots are deep in the tradition of mimicking nature through food.
Common Misconceptions About This Shape
People often confuse campanelle with trompetti or even creste di galli (cockscomb). While they all involve some level of ruffling, the "bell" structure is unique to campanelle.
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Is it "better" than penne? "Better" is subjective, but functionally, yes. Penne is a tube. If the sauce is too thick, it won't go inside the tube. If it's too thin, it runs right through. Campanelle acts like a scoop. It’s an active participant in the meal.
Actionable Steps for Your Next Meal
If you've solved your crossword and now you're hungry, here is how you handle this shape like a pro:
- Search for "Bronze Die" Brands: Look for brands like De Cecco or smaller artisanal labels like Sfoglini. The texture difference is massive.
- The "Starchy Water" Trick: Because campanelle has so many nooks and crannies, you need the sauce to emulsify perfectly. Always reserve half a cup of the pasta cooking water. Toss it in with the sauce and the pasta at the very end. This creates a "glue" that binds the sauce to the bell.
- Pair with Texture: Try a recipe with toasted breadcrumbs (mollica) on top. The crunch of the crumbs against the chewiness of the bell's center is top-tier.
- Check the Flour: Most high-quality campanelle uses 100% Durum Semolina. If the ingredients list has a bunch of additives, the shape won't hold up during the boil—it’ll just collapse into a floppy mess.
Next time you see campanelle is a bell-shaped variety of this NYT clue, you won't just know the answer is "pasta." You'll know that you're looking at one of the most structurally sound, sauce-friendly shapes in the culinary world. It's a bit of edible architecture that deserves a spot in your pantry, not just your crossword puzzle.