The Casa Rinaldi Conchiglioni N.97 Trafila is made with hard wheat, which helps the pasta keep its unique shape. These are jumbo shells, and usually and best used for pasta dishes with stuffing.
A delicious way to prepare shell or seashell pasta is Conchiglioni with Italian Sausage and Ricotta Stuffing.
It was only in the late 18th century—a whole two centuries after tomatoes were introduced to Italy, that tomato sauce was described and recorded. It was in 1790, in a cook book by Francesco Leonardi, that the first written record of pasta with tomato sauce was found. Before that, people ate pasta dry with their fingers. The advent of sauces meant forks needed to be used.
Store dry, uncooked pasta in a cool, dry pantry for up to one year. Preserve freshness by storing dry pasta in an air-tight box or container. Store plain (no sauce or other ingredients) cooked