casarecce
Conchiglie
Conchiglie
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Made with 100% Semolina, Each batch of dough is carefully weighed, kneaded and then extruded through bronze dies that gives the pasta a rustic and porous texture that holds sauce beautifully.
All our pasta is air dried at low temperatures over a course of40-60 hours, depending on shape, to preserve the nutrients integrity and achieve the perfect ‘bite.
How to Cook
1. Bring a pot of water to rolling boil. Add the pasta to the pot.
2. Cook the pasta for 4-5 minutes, stirring gently.
3. Remove with a slotted spoon. SeHow to Cook
Shelf Life - Best before 6 month's from date of MFG.
Delivery Info - Order for this item needs to be placed before 8 pm for next day delivery.
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Filled a batch with cheese as a starter for guests first plate cleared instantly.
Made a big bowl of cold pasta salad for my daughter's birthday party, and it was the first thing to run out even before the cake was cut.
Noticeably rougher texture than the regular boxed shells I usually buy, and it actually held the sauce instead of letting it slide off.
Just butter, garlic and parmesan on a tired weeknight exactly what I needed.
Made this for Diwali as a change from the usual sweets-heavy spread, stuffed the shells with a simple cheese and herb mix, and it turned out to be everyone's favourite dish on the table.
- 5 stars: 6 (46%)
- 4 stars: 7 (54%)
- 3 stars: 0 (0%)
- 2 stars: 0 (0%)
- 1 star: 0 (0%)
Filled a batch with cheese as a starter for guests first plate cleared instantly.
Made a big bowl of cold pasta salad for my daughter's birthday party, and it was the first thing to run out even before the cake was cut.
Noticeably rougher texture than the regular boxed shells I usually buy, and it actually held the sauce instead of letting it slide off.
Just butter, garlic and parmesan on a tired weeknight exactly what I needed.
Made this for Diwali as a change from the usual sweets-heavy spread, stuffed the shells with a simple cheese and herb mix, and it turned out to be everyone's favourite dish on the table.
Had a few friends over on short notice, filled these with ricotta and herbs, and it looked far more effort than it actually was.
Simple Sunday dinner with cheese sauce kids and adults both went for seconds.
Meal prepped a batch for the week with just olive oil, cherry tomatoes and basil tossed in cold, and the shells kept every bit of dressing tucked inside them even by day four.
First attempt at stuffed shells ever, and the shape made stuffing so much easier than I expected it to be.
Filled every shell with meat sauce and cheese each bite was ridiculously satisfying.
Made a cold pasta salad for a work potluck with cherry tomatoes, feta and olive oil, and the little cups held onto the dressing far better than any regular shape would have.
My kids call these 'little bowls' and now refuse any other pasta shape, which honestly makes dinner planning a lot easier.
Stuffed these with ricotta and spinach, baked in marinara best dinner in months.