Conchiglie

Conchiglie is also known as shell pasta because to its distinctive sea shell-like form. Conchiglie is often produced with hard durum wheat, which permits the pasta to retain its form even after boiling and baking. Conchiglie's shell-like design means it has a small cavity on one side that may hold chunky meats and veggies. When turned, the pasta has a ridged surface that can accommodate a variety of thin, thick, and chunky sauces.

Conchigliette, a smaller kind of conchiglie, can be added to soups or used in place of elbow pasta in mac and cheese. Conchiglioni is huge giant shells that may be fantastic carriers for holding contents within and baking. Conchiglie may also be relished in a fast olive oil and herb dressing, especially if you use red and green conchiglie with sun-dried tomato or spinach flavor.