Commonly called ‘shells’ or ‘sea shells’ because of their shape, in fact, the word ‘conchiglia’ in Italian means sea shell. Conchiglie aren’t a very ancient pasta shape and are only produced dried. Because they haven’t been around for very long they don’t have a history which is particular to a certain Italian region. Conchiglioni are the jumbo shells, which are similar in size to lumaconi (snail shell pasta) and are excellent stuffed and baked.
The selected semolina wheat used in this pasta is strictly of Italian origin and of the best quality, including the Senatore Cappelli variety which is renowned for cooking to al-dente. It also gives the pasta a golden color. Bronze cut pasta molds create a rough and porous texture much like homemade pasta. The low temperature drying method known as cirillo preserves the distinct texture and aroma.