£240p per 100g
It was in 1889, as noted in the Treccani Encyclopaedia, when Filippo De Cecco invented the first machine designed for "Slow Drying" at a low temperature. To this day, we still use the same method to better preserve the flavours and aromas of wheat and the natural colour of our semolina in order to guarantee a Superior Quality Pasta.
2 The Best Durum Wheats
We select the best durum wheats from Italy, California and Arizona in terms of gluten quality, healthiness, protein content and organoleptic characteristics, in order to constantly guarantee, despite the variability of the crops, an "al dente" pasta with an intense taste to savour.
3 Coarse Ground Semolina
We only use "coarse" ground semolina to maintain the integrity of the gluten and obtain a pasta which is always "al dente"
4 Cold Mountain Water
We only make our dough with cold Majella mountain water, at a temperature of lower than 15°C to ensure that the pasta remains perfectly firm when cooking.
Country of Origin
Suitable for vegetarians
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Ratings and reviews
Customer reviews (3)
perfect for the little ones
We bought this type of pasta in italy and the little ones loved it, especially with a red sauce, better than the bigger shells for them, so this type is now a standard purchase. Also theyre nice cold tossed through a salad.
Tried buying conchigiliette on Ocado twice now. First brand the shells were ridiculously huge, and now these tiny, look like they should be food for a dolls house. Ocado need to make this clear in the descriptions. Waste of money. Might be good in a soup but thats not what I ordered for. Will drop off at a foodbank
Smaller shapes than expected
Tastes good and cooks well. The packaging split on opening so knocked off a star