Conchiglia pasta, also known as shell pasta, is a versatile pasta shape that can be used in a variety of dishes. It is available in different sizes and can be made from durum wheat or other materials for those with gluten intolerance. The shell shape is sturdy and can hold up to thick sauces, while the ridges trap delicate sauces. It can also be flavored with ingredients like lemon or spinach.
Shell pasta is a form of pasta that is shaped into a shell. It is also known as pasta conchiglie, referring to the Italian word for “shell”. Conchiglia pasta is a very common form of pasta and is readily available in most markets in a range of styles. Cooks can also make conchiglia pasta at home with the help of a pasta shape extruder or a pasta mold. Since conchiglia pasta is so versatile, it’s a great pasta shape to have around the house, as it can be used with a range of pastas and can be cooked or cooked into soups as well as being boiled and served.
The shell shape of the pasta makes this shape very sturdy, so it will stand up to thick, chunky sauces. Conchiglia pasta is also typically ridged, so it will trap more light, delicate sauces and distribute them evenly across a plate of pasta. The hollowed out shape will also create a sauce reservoir and many people find popping the sauce when they bite into the conchiglia pasta quite pleasant. For people who cook for young picky eaters, the fun shape may pique interest.
Many pasta companies produce shell pasta in a range of sizes. The very small size is designed for soups or baked dishes like macaroni and cheese. The larger sizes can also be used in baked dishes, or can be served with a sauce of your choice. Very large shells can be cooked as macchetti or served with bold and robust sauces; large shapes can make quite a statement, for cooks looking for something unusual to serve.
The best choice for conchiglia pasta is pasta made with durum wheat. This wheat is particularly hard, so the pasta will remain chewy and texturally interesting even when lightly cooked; the dense structure of the pasta will also hold up when cooking or stewing when other pasta shapes might fall through. People with gluten intolerance may find conch pasta made from other materials such as corn, quinoa and rice, depending on the size of their local markets. This variety of pasta can also be flavored with ingredients such as lemon, pepper or spinach.
Some recipes may specifically call for conchiglia pasta, and this pasta shape can also substitute for a wide range of other shapes in your favorite recipes. If you plan to bake conchiglia pasta, remember to cook it lightly so it emerges from the oven with a rich texture.
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