Conchiglie

Appears in
The Classic Pasta Cookbook
The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

  • About
  1. These are “shells”, available in many different sizes. The smallest are usually used in soups, and the middle-sized ones for sauces. The largest are generally stuffed, though rare in Italy because the quantity of stuffing that is necessary overwhelms the pasta.

© 1993 Giuliano Hazan. All rights reserved.