Conchiglie

Ingredients Durum-wheat flour and water.

How Made Factory made, in the shape of a shell, or conchiglia, smooth or ridged. They come in various sizes and are boiled in abundant salted water.

Also Known As Abissini, arselle, cinesini, coccioline, cocciolette, conchigliette, tofarelle, and tofettine; the larger sizes are called conchiglioni.

How Served The smallest sizes are used in broth-based soups, and the largest are served as pastasciutta, with typical local sauces.

Where Found Throughout Italy, though the large ones are most common in Campania.