Nicchioni/ Conchiglioni

Pasta Morelli’s Niocchini/Conchiglioni pasta shells are a testament to their dedication to quality. These pasta shells are made with durum wheat semolina, and the company uses an artisanal method of reincorporating wheat germ into the semolina, which gives the pasta a unique taste and aroma of wheat.

The pasta shells are versatile and can be used in a variety of dishes. They are ideal for stuffing with various fillings, such as ricotta cheese and spinach, meat, or vegetables, and then baking them in a flavorful sauce. The shells also work well in pasta salads or served with rich sauces that can cling to their shape.

Tips for Cooking: Prepare 1 liter of water for every 100 grams of product to be cooked in a large pot; add coarse salt (about 10 – 12 grams per liter); bring to the boil; add the pasta and cook for the indicated time. Strain and use for desired recipe.

Conservation Conditions: Keep in a dry place away from cereals

Allergens: Contains gluten-containing cereals, shellfish derivatives. Manufactured in a factory that also processes egg and fish products.