Conchiglioni Rigati (large grooved shells), which originate from the Campania region, are now very popular all over Italy.
The unusual size and shell shape makes this pasta ideal for capturing sauces and so, is an unbeatable shape for preparing oven-baked, filled pasta dishes, with fish or meat sauces.
In addition to being baked in the oven and filled, this pasta can also be enjoyed with fresh condiments such as light, springtime sauces with mozzarella, tomato and fresh basil.
Available in 500g packs.
Casareccia is originally from Sicily, but is also characteristic of other southern Italian regions.
This pasta is shaped like a small, smooth piece of parchment, rolled up and folded in at the top. The name conjures up its bygone home-made origins, an interpretation of the Arab-style "pasta busiata" obtained with the thin stem of a plant around which pieces of dough were at one time wrapped.
Casareccia is very good with classic ragù, although the smooth, slightly porous surface is also ideal for capturing all types of sauces, from traditional ones to even the simplest of sauces.
Available in 500g or 3 Kg packs.