Conchiglie
Also known as: pasta shells, shells, conchigliette, conchiglioni
Short dry pasta shaped like a seashell, made from durum wheat semolina and water; De Cecco's ridged Conchiglie n° 50 have a cooking time of 13 minutes.
Conchiglie (“shells”) are a short dry pasta shaped like a seashell, made from durum wheat semolina and water (DPR 187/2001, art. 6). According to De Cecco, ridged conchiglie originate from Campania and are now very popular all over Italy; the shape can capture any kind of sauce.
De Cecco names oven-baked recipes as especially good, along with fish or meat sauces and light tomato sauces, with ricotta or with pesto alla genovese. Its Conchiglie Rigate n° 50 (500 g or 3 kg) have a cooking time of 13 minutes, with al dente at 11 minutes.
For the smaller version, Conchigliette Rigate n° 51, De Cecco suggests soups and vegetable broths, and creamy sauces of tomatoes and pulses; its cooking time is 9 minutes.
Facts
| Raw material | Durum wheat semolina and water |
|---|---|
| Duration | De Cecco n° 50: 13 min (al dente 11 min) |
| Main use | Fish and meat sauces, light tomato sauces, oven-baked dishes |
What it includes
- 3 Glocken Die mag ich Müschelchen
- ALB-GOLD Muscheln
- Agnesi Conchigliette n.40
- Antiche Tradizioni di Gragnano Conchiglie
- Banza Chickpea Shells
- Barilla Conchiglie Rigate n.93
- Barilla Conchigliette n.39
- Bernbacher Die Guten Muscheln
- Birkel's No.1 Muscheln
- Colavita Shells
- Colavita Small Shells
- Colavita Soup Shells
- De Cecco Conchiglie Rigate n.50
- De Cecco Conchigliette Lisce n.52
- De Cecco Conchigliette Piccole n.53
- De Cecco Conchigliette Piccole n.53 Integrali
- De Cecco Conchigliette Rigate n.51
- Delverde Conchiglie Rigate n.44
- Delverde Conchiglie n.166
- Delverde Conchigline n.46
- Felicetti Conchiglie
- Felicetti Conchiglie Nero di Seppia
- Granoro Cuore Mio Conchiglie Rigate n.105
- La Molisana Conchiglie rigate n.25
- La Molisana Conchigliette integrali n.57
- La Molisana Conchigliette n.57
- La Molisana Conchigliette rigate n.56
- Liguori Conchiglie Rigate
- Lubella Muszelki
- Lubella Muszelki Morskie
- Makarony Polskie Muszelki
- Marilungo Conchiglie
- Melissa Achivada
- Melissa Achivada Psili
- Misko Kochylia
- Panzani Coquillage
- Pasta Zara Conchiglie
- Recheis Goldmarke Mini Muscheln
- Recheis Goldmarke Muscheln
- Recheis Goldmarke Muscherl
- Ronzoni Large Shells
- Ronzoni Medium Shells
- Ronzoni Small Shells
- Rummo Conchiglie Rigate n.42
- Rustichella d'Abruzzo Conchiglie
- Rustichella d'Abruzzo Conchiglie Rigate Integrali Bio Senatore Cappelli
- Setaro Conchiglie
- Tress Muschel-Nudeln
How it connects to Pasta
Conchiglie → kind of → Dry durum wheat pasta → kind of → 🍝 Pasta
Links
- What it contains
- Semolina, 🌾 Durum wheat
- Part of
- Dry durum wheat pasta
- Similar and different
- Conchiglioni, Delverde I Giganti, Granoro Dedicato Le Grandi Specialità, Banza Mac and Cheese, Campanelle, Granoro Cuore Mio, Lubella Klasyczny, Lumaconi, Liguori Le Speciali IGP, Liguori Le Tradizionali IGP
and 18 more
Makarony Polskie Klasyczne, Di Martino Formati Speciali, Pastai Gragnanesi Pasta da Forno, Faella Linea Premium, Sorrentino i Giganti IGP, Banza Chickpea Pasta, Agnesi Le Pastine, Pasta Zara Linea Classica, La Fabbrica della Pasta Pasta di Gragnano IGP, Gragnano in Corsa Formato Classico, Gragnano in Corsa Formato Speciale, Afeltra 100% Grano Italiano, Rustichella d'Abruzzo Triticum, Monograno Felicetti, Malloreddus, D'Aniello Pasta Corta IGP, Ronzoni Traditional, Marilungo Pasta all'uovo
Frequently asked questions
What are conchiglie?
Conchiglie are a short dry pasta shaped like a seashell, made from durum wheat semolina and water.
How long do you cook conchiglie?
De Cecco's Conchiglie Rigate n° 50 have a cooking time of 13 minutes, al dente at 11 minutes; the smaller Conchigliette Rigate n° 51 take 9 minutes. The instructions on the pack always take precedence.
What sauce goes with conchiglie?
According to De Cecco, fish or meat sauces, light tomato sauces, ricotta or pesto alla genovese; they are also good in oven-baked dishes.
What to read next
- Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
- Conchiglioni — Large shell-shaped dry pasta made from durum wheat semolina and water, which producers suggest filling and baking.
- Granoro Dedicato Le Grandi Specialità — Granoro Dedicato range of large dry pasta formats from Apulian durum wheat semolina: paccheri, conchiglioni, granfusilli and more.
- 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.
- Delverde I Giganti — Delverde's range of large dry pasta shapes made from durum wheat semolina and water: conchiglioni, paccheri, lumaconi, maniche, calamari.
Similar
Cannelloni · Cavatappi · Paccheri · Ziti · Manicotti · Bucatini
Sources
- D.P.R. 9 febbraio 2001, n. 187, art. 6 — sfarinati e paste alimentari (Normattiva)
- De Cecco — Conchiglie Rigate n° 50 (scheda prodotto)
- De Cecco — Conchigliette Rigate n° 51 (scheda prodotto)