Conchiglioni is pasta with an unusual shell shape that makes it ideal for capturing sauces; it is an unbeatable pasta for preparing oven-baking pasta dishes. Conchiglioni is also perfect to use in pasta salads, with meat sauces or in combination with ricotta and spinach.

Cooking time: 14 min

Net weight: 500 g

Ingredients: organic Matt Durum wheat semolina, water 

Producer: Felicetti

Country of Origin: Italy

Matt

Matt wheat is a resilient and prosperous variety of durum wheat organically farmed in Puglia and Sicily's sunny fields. It releases a summery bouquet of hay, coconut, and stretched curd when cooked. Its ancient taste reminds us of stone cooked bread, butter and bamboo shoots.

Recipes:

• Conchiglioni with peas, mint, ricotta and prosciutto

• How to make perfect stuffed pasta shells by Not Another Cooking Show

Monograno Felicetti

The origins of an extraordinary pasta

Monograno Felicetti is the pinnacle of Felicetti's pasta-making craft, perfecting pasta since 1908 beneath the peaks of the Latemar, in the heart of Dolomites. Felicetti marries artisanal techniques (bronze die-cut) with state-of-the-art clean technology. Their concept is a perfect balance of water, air, and semolina with a single goal: to pursue quality, which means Felicetti produces delicious and healthy organic pasta.