A unique, versatile noodle meaning ‘large shells’.

Conchiglioni are designed to be stuffed and baked. In most cases, they come ‘rigati’ or ridged, however, we’ve gone ‘liscio’ or smooth to maximize the wall thickness.

On the plate

This pasta can be pre-blanched, stuffed with a ricotta and spinach filling, and baked with a béchamel topping for a stunning classic. Otherwise, it can be prepared like any other pasta, tossed in the pan with a chunky condiment, which can be spooned into the conchiglioni directly on the plate.


  • Durum semola
  • Whole eggs
  • Water


7cm long hollow shell