Large snail-shell shapes in dried durum wheat semolina pasta. Stuff and bake them, or serve with a chunky sauce.
Dried pasta from Campania, made with durum wheat semolina. The large shell shape holds the sauce inside as well as on the surface.
The pasta stays firm, even after a long spell in the oven.
For a gratin, parboil them in water, stuff them and then bake. They also take cream sauces, melted cheese sauces or vegetable stews.
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