First Street
First Street Small Shell Pasta
What it is
This is a type of pasta shaped like small shells, also known as conchiglie. It is made from durum wheat semolina, a common ingredient for pasta that gives it a firm texture and allows it to hold its shape well during cooking. The small, hollow shape is designed to capture and hold sauces, making it a versatile choice for many dishes. This pasta is a staple in many kitchens for its simplicity and adaptability.
How people cook with it
Small shell pasta is a popular choice for a wide range of pasta dishes. Its shape makes it ideal for holding onto sauces, whether they are creamy, tomato-based, or broth-like.
- In baked pasta dishes
- With chunky vegetable sauces
- In pasta salads
- As a side dish
To cook small shell pasta, bring a large pot of 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 is tender but still has a slight bite. Drain the pasta well, reserving some of the cooking water. The reserved water can be used to help emulsify sauces and make them cling better to the pasta. Toss immediately with your favorite sauce and serve.
How it differs from similar foods
Compared to larger shell pasta, small shells have a more delicate texture and a greater surface area relative to their volume. This means they cook slightly faster and are excellent at trapping smaller ingredients and thinner sauces within their curves, providing a more integrated bite.
Who it is for
Home cooks looking for a versatile pasta shape that works well with various sauces and preparations.
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. Properly stored, it can last for a long time.