Manufactured from rice, these gluten free conchiglie shells are perfect for those avoiding gluten in their diet.
Taken from the Italian word "conchiglia" meaning sea shell, these shells have a smooth interior and a ridged exterior which means that the inside fills with sauce when stirred, whilst the ridges enable the sauce to adhere to the outside as well.
Whilst often served in pasta dishes, these small shells can be used in soups, with pesto sauce and in salads.
To cook: Boil water in a large pot. To make sure pasta doesn't stick together, use at least 4 pints of water for every 8 ounces of pasta. Make sure that the water is at a fast, fierce, rolling boil before you add the pasta. Salt the water with at least a tablespoon of salt. The salty water adds flavour to the pasta. Pour pasta into boiling water. Boil undercover for 10-12 minutes or until tender, stirring occasionally. Drain and rinse with warm water.