Barilla
Barilla Conchiglie Rigate No. 93 Pasta
What it is
Conchiglie Rigate No. 93 are a type of short pasta shaped like small seashells. The ridges on the outside of the shell are designed to hold sauces well. This pasta is made from durum wheat semolina and water, a classic combination for dried pasta. It cooks to an al dente texture, providing a satisfying bite. The shell shape makes it a versatile choice for many different dishes.
How people cook with it
This pasta shape is excellent for capturing and holding onto various sauces. It works well in both simple and complex preparations.
- Baked pasta dishes
- Pasta salads
- Creamy sauces
- Hearty meat sauces
To cook, bring a large pot of salted water to a rolling boil. Add the conchiglie rigate and stir occasionally to prevent sticking. Cook according to package directions until al dente, which means it should be tender but still firm to the bite. Drain the pasta well. You can then toss it directly with your prepared sauce, or rinse it with cold water if using for a pasta salad. For baked dishes, combine with sauce and other ingredients before baking.
How it differs from similar foods
The shell shape and its ridged exterior are the key differences compared to smoother pasta shapes like penne or spaghetti. These features allow conchiglie to scoop up and cling to chunkier sauces, vegetables, and meats more effectively, ensuring each bite is flavorful.
Who it is for
Home cooks and professional chefs alike choose this pasta for its ability to pair with a wide range of ingredients.
How to keep the rest
Store any unused portion of the dried pasta in an airtight container or its original packaging in a cool, dry place. This will help maintain its freshness and prevent it from absorbing moisture or odors from the pantry.