House Made Campanelli Recipe

Mix dry ingredients

In a large bowl combine 2 cups semolina flour, 1 cup all-purpose flour, 1/4 cup fine cornmeal (if using) and 1 teaspoon fine sea salt. Whisk to evenly distribute.

Form dough

Make a well in the center of the flours. Crack 2 large eggs into the well, add 1/2 cup water, and 1 tablespoon olive oil. Using a fork, gradually draw flour into the eggs and liquid until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. If dough is too sticky, add up to 2 tablespoons more all-purpose flour; if too dry, wet hands and continue kneading. Form into a ball.

Rest

Wrap the dough tightly in plastic or place in a covered bowl and let rest at room temperature for 30 minutes. This relaxes the gluten and makes rolling easier.

Shape campanelli

Cut rested dough into 4 pieces. Working with one piece at a time and keeping others covered, roll each piece into a rope about 3/4" (2 cm) diameter. Cut ropes into 1" (2.5 cm) pieces. To create the campanelli (small bell) shape, press each piece lightly with a textured gnocchi board or fork and roll it away from you with the thumb so it folds into a fluted cup. Alternatively, press each piece with the tines of a fork and roll to create ridges and a hollow center.

Dry briefly

Place shaped pasta on a lightly floured tray in a single layer and allow to dry for 10–15 minutes while you prepare the pesto and bring the water to a boil.

Roast the corn

Preheat a skillet over medium-high heat. Add the 2 cups corn kernels (no additional oil needed if corn is slightly wet). Cook, stirring occasionally, until corn develops browned spots and some kernels are lightly charred, about 6–8 minutes. Remove from heat and let cool slightly.

Toast nuts

In a small dry skillet over medium heat, toast 1/4 cup pine nuts (or substitute) until golden and fragrant, about 2–3 minutes, shaking the pan. Transfer to a plate to cool.

Blend pesto

In a food processor combine the roasted corn, toasted nuts, 1 cup packed basil leaves, 1 clove garlic, 1 tablespoon lemon juice, 1/4 cup olive oil, 1/2 cup grated Parmesan, 1/4 teaspoon smoked paprika, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Pulse until ingredients are broken down but still have some texture; scrape down the sides and pulse again to combine. If the pesto seems too thick, add up to 1 tablespoon water or olive oil to reach a loose, spreadable consistency.

Adjust seasoning

Taste and adjust salt, lemon, or pepper to preference. Keep the pesto at room temperature until the pasta is ready; if making ahead, refrigerate in an airtight container for up to 2 days and bring to room temperature before using.

Boil pasta water

Bring a large pot of water to a rolling boil and add 1 tablespoon coarse salt.

Cook campanelli

Add the shaped campanelli to the boiling water and cook until al dente, about 3–5 minutes depending on thickness and freshness. Fresh pasta cooks quickly; test a piece for doneness (tender with a slight bite). Reserve 1 cup of pasta cooking water, then drain the pasta.

Finish with pesto

Return the drained pasta to the pot over low heat. Add 2 tablespoons unsalted butter and 1/2 to 3/4 cup roasted corn pesto (start with 1/2 cup). Toss gently, adding reserved pasta water a tablespoon at a time as needed to create a silky sauce that coats the campanelli. Heat just until butter is melted and sauce is warmed through, about 1 minute.

Plate & garnish

Serve the pasta immediately topped with 1/2 cup grated Parmesan cheese and torn fresh basil leaves. Finish with a light drizzle of olive oil or an extra pinch of cracked black pepper if desired.