Grocery · 300 g
Past'amino Dried Pasta
What it is
Past'amino is a type of dried pasta made from durum wheat semolina. It is formed into small, shell-like shapes, often referred to as conchiglie or shells. This pasta is designed to hold sauces well due to its curved interior and exterior surfaces. It is a pantry staple, providing a convenient base for a variety of meals. The pasta is dried to ensure a long shelf life.
How people cook with it
Dried pasta like Past'amino is a versatile ingredient that can be used in many different dishes. It is a common component in both simple weeknight meals and more elaborate preparations.
- Mixed with vegetables
- Added to soups
- Combined with cheese sauces
- Served with meat
To prepare Past'amino, bring a large pot of generously salted water to a rolling boil. Add the pasta and stir occasionally to prevent sticking. Cook according to package directions until al dente, which means it should be tender but still have a slight bite. Drain the pasta thoroughly, reserving some of the cooking water. You can then toss it directly with your chosen sauce, adding a little of the reserved pasta water if needed to help the sauce coat the shells evenly. It is best served immediately.
How it differs from similar foods
Compared to other pasta shapes like spaghetti or penne, Past'amino's shell shape is particularly effective at capturing and holding chunkier sauces and small ingredients. Its surface area allows sauces to cling to both the inside and outside of the shell, delivering more flavor with each bite.
Who it is for
Home cooks preparing everyday meals for their families will find this pasta useful.
How to keep the rest
After opening the package, store any remaining Past'amino in an airtight container in a cool, dry place. This will help maintain its freshness and prevent it from absorbing moisture or odors from the pantry. Proper storage ensures the pasta remains suitable for cooking for an extended period.