Conchiglie
Learn how shell pasta catches ricotta, vegetables and chunky sauces, with practical substitutes and recipes using conchiglie.
- Format
- Small to very large concave shells.
- Surface and bite
- A ridged outside and deep cup that holds sauce or filling.
How to recognise conchiglie.
Conchiglie looks like a small seashell: a curved, hollow cup with a flared opening and ridges across the outside.
Most dried conchiglie is extruded from durum-wheat semolina and water. Sizes range from small soup shells to conchiglioni made for filling.
Conchiglie means shells. Sizes range from small soup pasta to large shells designed for filling and baking.
A ridged outside and deep cup that holds sauce or filling.
Separate large shells during boiling and drain while still firm enough to fill.
Why the geometry matters.
The hollow cup collects ricotta, peas, diced vegetables and pieces of ragù, while the ridged back gives creamy or tomato sauce more surface to cling to.
- Ricotta fillings
- Chunky vegetable sauce
- Pasta salad
Do not confuse it with…
Conchiglie vs Orecchiette
Orecchiette is a shallow, rough little-ear cup rather than a ribbed, enclosed shell.
See the orecchiette guide →Conchiglie vs Paccheri
Paccheri is an open tube and has no shell-like curve.
See the paccheri guide →Famous dishes
- Spinach and Ricotta Pasta Bake