Out of stock
Conchiglioni from Afeltra are made with the best Durum Wheat Semolina mixed with water from Gragnano. Afeltra only uses traditional bronze extruding machines, giving the artisanal pasta a rough texture with many pores which help to better absorb the pasta sauce when finishing the dish. Afeltra Conchiglioni are also slowly dried at a low temperature for up to 48 hours which helps the protein structure in the pasta stay strong allowing for a better al dente texture!
Conchiglioni is an Italian pasta variety shaped like a conch shell. It is the largest of shell-shaped pasta types and is often referred to as giant shells.
This pasta variety is most often stuffed with various ingredients, then baked in an oven.