Organic Durum Semolina Trumpets Pasta

Campanelle, “little bell” in Italian, is also called gigli “lilies” as it holds its shape in fluted petals like a flower or a horn. It is exceptionally fanciful with its frills and delicious when accompanied by a thick cheese sauce, baked in a casserole, or tossed with vegetables, beans, and lentils in a pasta salad. 16oz.

These noodles can typically ship in a day.

Gabrielle's Biloxi, MS

Recipe Pictured:

CACIO E PEPE SFOGLINI TRUMPETS

The classic 'Cacio e Pepe" recipe with a little Sfoglini twist. Enjoy all the peppery, cheesy greatness even more with the extra elegance of our Trumpet pasta.

INGREDIENTS

MAKES TWO SERVINGS

• 8 oz. Sfoglini Trumpets
• 3 tbsp. extra virgin olive oil
• 2  1/2 tsp ground black pepper
• 2 tbsp. unsalted butter
• 1 cup grated pecorino cheese

DIRECTIONS

Place Sfoglini Trumpets in a shallow pan and add enough water to just cover the pasta and add a pinch of salt. Boil until pasta is just al dente, approximately 5-6 minutes. Reserve all pasta water.

While the pasta is cooking, heat olive oil in a saute pan and add ground black pepper. Stir and cook over medium heat until you can smell the pepper. When pasta is cooked, add it to the pan with the oil mixture and stir to coat. Over low to medium heat, add butter, grated cheese and 4 tbsp reserved pasta water. Stir continuously and vigorously until the sauce is creamy, thickened, and coating the pasta. Serve immediately.