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Pasta
Conchiglie

Pasta · Pasta shape · Short entry

Conchiglie

Ridged shells that scoop up sauce; the large conchiglioni are stuffed and baked.

ConchiglieShort

Name: 'Shells'.
Form: Dried
Dough: Durum semolina & water
How it's made: Extruded
Classic partners: Meat sauces with small pieces
Peas and ham

Sources

Vocabolario Treccani on line — entries spaghetto¹, spago¹, linguina, bucatini, fusillo, pappardella, fettuccina, lasagna, orecchietta, trofie, tortellino, vermicello, orzo, conchiglia, farfalla, penna — Istituto della Enciclopedia Italiana (Treccani) verified
Encyclopedia of Pasta — Oretta Zanini De Vita, trans. Maureen B. Fant (University of California Press), 2009 to verify

In editorial review · Last reviewed 2026-10-23

Rataterra — The Illustrated Atlas of Food & Wine

working title · First edition in progress

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