Conchiglioni Rigati n° 126 | Pasta De Cecco Hungary (2024)

FAQs

What is conchiglioni rigati? ›

Conchiglioni Rigati (large grooved shells), which originate from the Campania region, are now very popular all over Italy. The unusual size and shell shape makes this pasta ideal for capturing sauces and so, is an unbeatable shape for preparing oven-baked, filled pasta dishes, with fish or meat sauces.

De Cecco, Granoro, Cocco, Garofalo. These are just a few Italian pasta factories using raw material from the United States in combination with Italian wheat for their products.

We select the best durum wheat from Italy, California and Arizona because the characteristics of excellence cannot be found in just one variety of wheat.

To make sure pasta doesn't stick together, use at least 4 quarts of water for every pound of noodles.

Spaghetti Rigati, or “ridged spaghetti”, is an innovation created for pasta lovers across America, inspired by its globally adored cousin, Spaghetti. Barilla® Spaghetti Rigati is made with non-GMO ingredients.

Ziti Rigati has a ridged surface, while regular ziti is smooth. Ziti is traditionally served in oven baked dishes with tomato sauce and mozzarella cheese. It works as well in any entrée, side dish or cold salad. Smooth ziti can handle thicker sauces, while Ziti Rigati “holds” thinner sauces better.

The reason De Cecco is preferred is because it's a higher-quality product. While both De Cecco and Barilla hail from Italy and use 100% semolina flour (the flour of choice for dry pasta), De Cecco takes an extra measure: they use bronze dies to cut the pasta.

Semolina durum wheat flour

Semolina flour is protein-rich and high in gluten. Its a popular choice when making pasta for its stronger bite and more coarse grind. High in protein and gluten, it's a great choice for making pasta dough with a more golden color. Semolina is most commonly used as all-purpose flour.

DeCecco: This Italian pasta manufacturer (and the brand of our favorite spaghetti) is pronounced duh-CHEK-oh. fa*ge: As it says on the package, this Greek yogurt company is pronounced FA-yeh. Ghirardelli: There's a hard g at the beginning of this chocolate company's name, not a soft g (think: garbage, not giraffe).

Cooking time: 10 - 12 min.

Is de cecco bronze cut? ›

I took a look at two brands of fettuccine—Ronzoni and De Cecco—to compare their textures. Sure enough, the bronze-cut De Cecco had a distinctly scaly texture when magnified and Ronzoni, which is made with Teflon dies, a smooth sheen.

The number in all the long pasta, e.g. Spaghetti, Spaghettini, Linguine, Bucatini, Capellini, stand for the thickness of the pasta. The most common use Spaghetti is N.5, also the most popular in restaurants worldwide and in Italy too, so if you like your pasta thicker just go over N.5.

Conchiglie (Italian: [koŋˈkiʎʎe]) are a type of pasta. They are usually sold in the plain durum wheat variety, and also in colored varieties which use natural pigments, such as tomato extract, squid ink or spinach extract. The shell shape of the pasta allows the sauce to adhere to it.

Conchiglie is a pasta variety that is shaped like a conch shell. The smallest shell shape is called conchigliette and the largest shell shape is called conchiglioni. Each of these conchiglie have the same shape but different dimensions.

The pasta called conchiglioni, usually marketed as “jumbo shells” here in the US, are filled with a ricotta cream enriched with mozzarella, napped with a simple marinara sauce and topped with a generous sprinkling of Parmesan before being baked in a hot oven.

They also serve a special function. For conchiglie, the seashell shape helps the pasta retain the flavor of the sauce. The larger conchiglioni, on the other hand, helps hold the ingredients together.