PF0561000 Conchiglioni, IGP-pasta, Pastificio Faella, Gragnano, Italien.
Handmade IGP-certified pasta since 1907!
Conchiglioni and Lumaconi are the most well-known and loved large pasta shells in Italy and abroad. The two most traditional baked pasta shell dishes are either with a meat ragu filling or with spinach and ricotta. Baked pasta is a favourite in Italy for Sunday lunches and holiday menus. And, baked pasta shells with spinach and ricotta is among the most popular recipes on these occasions. Apart from being delicious, baked pasta shells look so beautiful and can also be eaten as finger food if the recipe doesn’t include a lot of sauce.
Conchiglioni is commonly known as scalp paste. It is a perfect pasta to fill with your favorite fillings. It can be baked or boiled and filled with various fillings, such as meat or cheese and compliments well with choked tomato sauce as well. It is the perfect shape to use when you are craving an Italian comfort food!
Made in the traditional way from Durum semolina wheat and spring water. Bronze rolled and slowly air dried(24h-60h) at a maximum of 48 ° C. Classified as one of the best in the world! The pasta is available in a variety of varieties.
When cooked, these pasta fill the room with the intense aroma of freshly baked bread and toasted grain. Their slightly rough, porous texture creates an ideal surface for collecting sauces, and their consistency is firm and chewy - just be sure to cook it al dente to fully savor its flavor and texture!
Preparation: 1 serving about 56g. Boil under high power in well-salted water, at least 1l water per 100g pasta (7 liters per 1kg pasta). Boil on high power for about 12-14 minutes. Stir regularly.
Pasta Faella is crafted according to tradition in the legendary birthplace of Italian dried pasta, Gragnano, south of Napels in the region of Campania.
This pasta is real Italian pasta at its best.
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