Pasta comes in numerous shapes that add to the appeal of the dish. But more than just aesthetics, the shape significantly affects the flavor. One that has a fascinating and functional form is the conchiglie.
Conchiglie is an Italian pasta shaped like a seashell. This pasta type comes in three sizes: small, regular, and large. They’re also called conchigliette, conchiglie, and conchiglioni, respectively. Their shape and sizes determine the kinds of dishes they go well with.
This article will tell you everything you need to know about conchiglie, including its origin, meaning, and what sets it apart from other pasta types. I’ll also share some recipes you can use this pasta shape in.
Conchiglie: Origin and Meaning
Conchiglie fact sheet:
|30 mm (1.18 in)
|10 mm (0.39 in)
|1 mm (0.04 in)
|Conch shell; Seashell
|Conchigliette (small), Conchiglioni (large)
|Orecchiette, Pipe Rigate
Where Does Conchiglie Originate?
Conchiglie is a pasta shape that originated in Italy. Its seashell shape makes it suitable for creamy Italian pasta dishes because it can hold the sauce in its hollow center and retain the flavor.
What Does Conchiglie Mean?
Conchiglie comes from the Italian word conchiglia, which means seashell. In English, the root word “conch” gives you an image of a conch shell, making it easier to imagine the pasta shape.
What Is the Difference Between Conchiglie and Orecchiette?
Conchiglie and orecchiette look similar at first glance, but the main difference between them is the size of the opening. Conchiglie typically has a narrower but elongated opening, while orecchiette has a bigger, more circular mouth.
What Is the Difference Between Conchiglie and Pipe Rigate?
Conchiglie and pipe rigate are both shaped like seashells. However, pipe rigate has a more tubular shape with a circular opening on one end and a narrower opening on the other. It also more closely resembles macaroni.
Best Recipes for Conchiglie
As discussed, conchiglie comes in different sizes, affecting how well the pasta can retain the sauce’s flavor. Below are some recipes depending on the conchiglie size.
This variety is the smallest, typically 5–10 mm (0.2–0.39 in) long and 2.5–5 mm (0.1–0.2 in) wide. Because of its small size, it’s best used for creamy soups. One example is using it as a substitute for macaroni in creamy macaroni soup.
This regular-sized variety goes amazingly well with thick sauces, such as tomato, meat, and heavy cream. Cook the pasta al dente and toss it in with the sauce and meat of your choice. It also goes well with shrimp and roasted tomatoes.
Alternatively, you can stuff the well-cooked shells with meat sauce, top them with cheese, and bake them in an oven preheated to 350 degrees Fahrenheit (177 degrees Celsius) for 15 minutes.
As the largest in the group, conchiglioni is best stuffed with a myriad of ingredients and baked in an oven. Here are the steps:
- Add a pinch of salt to the water and bring it to a boil.
- Pour in the shells and cook for about ten minutes.
- Stuff a pre-cooked shell with a mix of ricotta cheese, blanched spinach or pesto, eggs, salt, and pepper.
- Drizzle them with pre-cooked tomato sauce and top with parmesan cheese.
- Bake in a preheated oven (350 degrees Fahrenheit / 177 degrees Celsius) for 20 minutes.
Unique pasta shapes contribute more than just aesthetic appeal to various dishes. They also serve a special function. For conchiglie, the seashell shape helps the pasta retain the flavor of the sauce. The larger conchiglioni, on the other hand, helps hold the ingredients together.