conchigliette

Conchigliette are a type of dried pasta from Italy, consisting of small shell-shaped pieces in the conchiglie family. The name is the diminutive of conchiglia, meaning shell, reflecting their curved, ridged shape. Typical conchigliette measure about 1 to 2 centimeters in length, with a hollow interior and a ridged exterior that helps trap sauces. They are usually made from durum wheat semolina and water; some versions are whole wheat or colored varieties flavored with spinach or tomato.

Use and pairing: Their compact size makes them versatile for both lighter and heartier sauces. They pair well with tomato and cream sauces, seafood, vegetables, and pesto, and are commonly used in vegetable-based soups and minestra, where the shells can catch bits of vegetables and beans.

Preparation: Cooked in salted boiling water until al dente, typically in 7 to 9 minutes depending on brand. As with other pasta, reserve a little cooking water to adjust sauce consistency. Drain and combine with sauce or soup.

Origin and name: Conchigliette come from Italian cuisine; the name translates to “little shells.” They are widely available in Italian and international markets. While exact size and shade can vary by producer, they are a common choice for pasta sauces and soups in Mediterranean cooking.