Pasta Foods - Conchiglie (2024)

FAQs

What is conchiglie pasta good for? ›

Its shell-like form makes it ideal for capturing and holding chunky and creamy sauces alike. It works well with various types of sauces, including: Tomato-based sauces: The concave shape of conchiglie is perfect for capturing chunky tomato sauces with vegetables, meats, or seafood.

Shell Pasta: Conchiglie, Orecchiette, Cavatelli

Try pairing them with creamy sauces like Alfredo, chunky sauces like Puttanesca, or a smooth marinara. You can also pair them with sauces like pesto or olive oil and garlic sauce, especially if you want to add large pieces of vegetables.

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.

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.

Directions. Bring a large pot of salted water to a boil. Add conchiglie and cook, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes.

WHAT IS CONCHIGLIE? The “shells” of pasta, the name comes from the Italian word “conchiglie” or seashell (big shocker there I know). Traditionally they are made in 3 different sizes small (conchigliette), medium (conchiglie), and “holy cow that is huge”(conchiglioni).

Conch is very popular in Italy and among Italian Americans. Called sconcigli, it is eaten in a variety of ways, but most often in salads or cooked in a sauce for pasta.

The origins of conchiglie can be traced back to Southern Italy, where pasta has been a staple for centuries. The word "conchiglie" itself is derived from the Italian word for seashells, and the pasta's shell-like shape is believed to have been inspired by the treasures of the sea.

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.

Most commonly referred to as 'shells', Conchiglie Rigate cuddle sauces more than any other pasta due to the rigid outer and smooth, deep, cave-like interior. They are excellent with lighter sauces and those with chunky pieces.

How many calories are in conchiglie pasta? ›

While Orecchiette and Conchiglie can be swapped for each other in recipes, they do have distinct differences. Orecchiette is shaped like small concave discs and is slightly thinner in the center than the edges. Small shells, or conchiglie, are ridged and shaped like small shells, curving around their openings.

One interesting fact about this pasta is its name. The Italian word for sea-shell is Conchiglie, while the English word Conch means shells in layman language. Hence the birth of the name referring to the shape in every sense. These Conchiglie pasta have a ridged surface to hold creamy and chunky sauces better.

High-protein pasta, often fortified with plant proteins, is a great way to boost your protein intake without compromising on indulging in pasta every once in a while.

However, when starchy foods are cooled their structure is reorganised again and the digestive enzymes in your gut can't break them down as easily. The food now contains more 'resistant starch', which is not broken down and essentially becomes fibre.