PST-CMP·450 g (3 × 150 g)frozen
Campanelle 11.4 mm
A bell with a wavy edge that catches pesto, or broccoli with garlic and chilli.
Durum + water · no eggs. Bell-shaped pasta with delicate ruffles.
SPECS
- Cooking Time
- 5–6 min
- Storage
- −18 °C · do not thaw
IDEAL SAUCE PAIRING
Pesto alla genovese, or broccoli, garlic and chilli
MANIFESTO HIGHLIGHTS
Durum semola rimacinata + water · no eggs. Bronze-die extrusion (≤ 32 °C at die exit) for a rough, sauce-gripping surface.
RECIPE 01
Campanelle al pesto genovese
1 portion · 150 g
Basil, pine nuts, garlic, Parmigiano Reggiano and pecorino. The pesto is mixed off the heat. For 1 portion: 150 g of fresh or frozen campanelle.
≈ 767 kcal per portion
INGREDIENTS
- MILIX campanelle PST-CMP, fresh or frozen150 g
- Fresh basil25 g
- Pine nuts10 g
- Parmigiano Reggiano10 g
- Pecorino Romano5 g
- Garlic2 g
- Extra virgin olive oil28 g
- Salt and black pepperto taste
STEPS
- 01In a blender, blend the basil, pine nuts, garlic and oil in pulses of 5 seconds, without overheating, then stir in the cheeses. One minute in all.
- 02Boil the pasta and save 40 ml of the cooking water.
- 03In a bowl (not over the heat), mix the pasta with the pesto and the cooking water to a creamy texture and serve at once.
SAUCE
Pesto alla genovese
Blend 25 g of basil, 10 g of pine nuts, garlic and 28 g of oil, then stir in the cheeses. Toss off the heat with 40 ml of cooking water.
From frozen, cook 5–6 minutes after the water boils again. The time is an estimate: check it on a test batch. Fresh pasta follows the technologist’s time.
ALLERGENS · Pine nuts. Milk. Wheat (gluten).
RECIPE 02
Campanelle con broccoli, aglio e peperoncino
1 portion · 150 g
Frozen broccoli, garlic and dried chilli flakes, finished with pecorino. For 1 portion: 150 g of fresh or frozen campanelle.
≈ 645 kcal per portion
INGREDIENTS
- MILIX campanelle PST-CMP, fresh or frozen150 g
- Frozen broccoli200 g
- Extra virgin olive oil18 g
- Garlic6 g
- Dried red chilli flakes0.75 g
- Pecorino Romano10 g
- Salt and black pepperto taste
STEPS
- 01Break the broccoli into small florets. Slice the garlic.
- 02Blanch the broccoli for 3 minutes in the same water you will use for the pasta, and lift it out with a slotted spoon.
- 03Warm the oil with the garlic and chilli for 2 minutes, add the broccoli, and cook for 5 minutes, crushing it lightly.
- 04Boil the pasta in the same water, move it into the pan with 40 ml of cooking water, and stir over the heat for 1 minute.
- 05Take the pan off the heat and sprinkle with the pecorino.
SAUCE
Broccoli, garlic and chilli
Blanch 200 g of broccoli for 3 minutes in the pasta water, then cook it with garlic, chilli and 18 g of oil. Pecorino off the heat.
From frozen, cook 5–6 minutes after the water boils again. The time is an estimate: check it on a test batch. Fresh pasta follows the technologist’s time.
ALLERGENS · Milk. Wheat (gluten).
WHAT'S INSIDE
- Two ingredients only: durum wheat flour and water. The dough has no eggs, no milk and no salt.
- The flour is semola rimacinata: durum wheat is milled, then milled again, so the semolina is finer and the dough comes out even and springy. The supplier of the flour can change from batch to batch, so the pack simply says “durum wheat flour”.
- The dough is pressed through a bronze die on an extruder. Bronze leaves a fine roughness, so the pasta is matte and the sauce stays on it. Campanelle have thin wavy edges and a hollow bell, and the rough surface helps a thick sauce such as pesto stay in every fold.
- The pasta contains wheat, and so it contains gluten.
HOW TO COOK IT
Do not thaw frozen pasta. Put it into the boiling water straight from the freezer. Once fresh pasta thaws it turns wet and the pieces stick together.
For every 100 g of pasta, take 1 litre of water and 10 g of salt. One 150 g portion needs 1.5 litres of water and 15 g of salt. Two portions, 300 g, need 3 litres and 30 g of salt. The whole 450 g pack needs 4.5 litres and 45 g of salt. If you do not have a pot that large, cook the pack in two batches.
Bring the water to a rolling boil, salt it, and lower the pasta in straight from the freezer. For the first 20–30 seconds, stir so the pieces do not stick. The boil will pause for a moment. Cover the pot. When the water boils again, take the lid off and start timing.
These campanelle need 5–6 minutes after the water returns to the boil. The time is an estimate: check it on a test batch, and start tasting from 5 minutes. Frozen fresh pasta cooks much faster than dried pasta, so the time on a packet of dried pasta does not apply.
Start tasting at 5 minutes. Lift out one piece, let it cool for a few seconds, and bite. The pasta is al dente — Italian for “to the tooth” — when the outside is soft and the centre still springs a little. There should be no white chalky line of raw dough in the cut.
Before you drain, save the cooking water the recipe asks for. Move the pasta into the sauce while the centre is still a touch firm, and finish them together as the steps say.
IN THE FREEZER
Keep the pasta in the freezer. We freeze it in a thin layer so the pieces do not stick. Cook straight from the freezer. Do not thaw it, and do not freeze it again once it has thawed.
ALLERGENS · The dough contains wheat (gluten). It has no eggs and no milk. Each recipe lists its own allergens.