The shell-shaped pasta comes in a variety of sizes. The larger pasta shells, called “conchiglie” in Italian, are used for stuffing with ingredients such as vegetables, cheese, and legumes. The smaller sizes, called “conchigliette” in Italian are used for soups, salads, and casseroles.
The shell-like shape makes the pasta quite sturdy, to hold up sauces. Shell pasta traps more of the delicate sauces and distributes them evenly through a pasta dish.
It is usually sold in the plain durum wheat variety, and also in colored varieties which use natural pigments, such as tomato extract, or spinach extract.
