Shells

Pasta Santina's Shell name is given by his shape like a conch, ridged and with an hollow interior. It is made with durum wheat semolina, whole wheat, spelt flours from the USA. The flours used to make Pasta Santina are milled in the USA and they are 100% organic, without the use of chemical during its harvesting season. The dough has been kneaded and extruded by a bronze die to create its delicate shape. It is then dried at low temperature for about 24 hours to keep nutritional values safe. Did you know? Artisanal pasta is rougher in texture and coated with leftover starch, while industrial pasta tends to appear more golden and smooth.  The shell shape helps sauces stick to the pasta, and it goes well with rich, hearty sauces and gooey cheese. Is often used in pasta salads and with heavy meats This makes the pasta easier for sauce to cling onto and gives it a much richer taste. Comes in a 12 oz Cooking time: 7-8 minutes